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…
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.
