Seaside Benny Recipe

Inspired by Stokin Goat

Time30m

Serves2

Toasted brioche, baby spinach, poached egg, smoked salmon, hollandaise

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Ingredients

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1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly add melted butter while whisking continuously. Season with salt and set aside.
2
Toast the Brioche
Lightly toast the brioche slices until golden brown.
3
Sauté the Spinach
In a pan, melt a tablespoon of butter over medium heat. Add the baby spinach and sauté until wilted. Season with salt and pepper.
4
Poach the Eggs
Fill a saucepan with water and add white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon.
5
Assemble the Benny
On each toasted brioche slice, layer sautéed spinach, a slice of smoked salmon, and a poached egg. Drizzle generously with hollandaise sauce. Season with additional salt and pepper if desired.