Yes you could make hollandaise the regular way, but honestly - two minutes in a blender and you’ve just made the best, silkiest, most savoury addition to your poached eggs and spinach. A sprinkle of chilli flakes on top… so decadent.
Oh PS, benedict is usually served on a toasted English muffin, I know, but I dare anyone to pass up a crunchy slice of Zeally Bay sourdough…
| Prep Time | 15 Minutes |
| Cook Time | 15 Minutes |
| Servings |
people
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Ingredients
- 8 Large organic eggs
- 4 Slices Organic Zeally Bay Sourdough
- 1 Punnet organic spinach
- 3 Large Organic egg yolks
- 1/2 Teaspoon Organic Dijon Mustard
- 2 Teaspoon organic lemon juice Give or take! Depending on how lemony you like it.
- 125 Grams organic unsalted butter Melted
- organic sea salt and cracked black pepper
Ingredients
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Instructions
- Bring a medium-sized pot one-quarter filled with water to boil. As it boils, set it back down to barely a simmer.
- In a frying pan, sauté the spinach with a little salt and garlic in olive oil until wilted. Set aside and keep warm.
- Crack two eggs into a small cup and add to the simmering water. Cook 4 minutes or so until the whites are firm and the yolks still runny. Remove to some paper towel or a clean tea towel and keep warm while you cook the rest of the eggs.
- Toast your sourdough and butter generously.
- In your blender, whiz the egg yolks, lemon juice, mustard, salt and pepper until combined. It’s very easy to over-salt, so be careful, but it’s also hard to salt when the sauce is finished as it doesn’t get absorbed into the sauce as well.
- With the blender running, drizzle in the melted butter slowly until the sauce emulsifies.
- Plate the toast, top with spinach, two hot eggs and drizzle the hollandaise over.
