Poached Egg served on Spinach with Hollandaise Sauce

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Related tags: Egg yolk, Water

Portions:10Preparation time:10 minutesCooking time:5 minutes (per portion)10eggs500gspinach, trimmed and washed.250gbutter500mlHollandaise sauce,...

Portions:10Preparation time:10 minutesCooking time:5 minutes (per portion)

10eggs500gspinach, trimmed and washed.250gbutter500mlHollandaise sauce, warmedCracked pepper

  • Poach eggs and reserve in cold water to reheat afterwards.
  • To cook the spinach, heat the butter in a pan. Add the spinach, season with salt and pepper and toss for 3 to 4 minutes. Remove and place on the plate.
  • To re-heat the egg, place in simmering water with a little vinegar and salt and pepper. Drain and place over the spinach. Pour over the Hollandaise sauce.
  • Sprinkle over the cracked pepper and serve immediately.

Hollandaise sauce

1 tsp.lemon juice1 tsp.wine vinegar1 tbsp.cold waterwhite peppercorns1bay leafegg yolks250gbutter, softened

  • Place lemon juice, wine vinegar, water, peppercorns and the bay leaf in a pan. Boil gently until the liquor is reduced by half. Leave until cold then strain thoroughly.
  • Place the egg yolks and reduced vinegar liquor into a basin standing over a pan of gently simmering water. Whisk until thick and foamy.
  • Gradually add the butter, a little piece at a time. Continue whisking until the sauce has absorbed each addition.
  • Season with salt and freshly ground black pepper.

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