Both this and eggs Benedict are popular throughout the day, not just for breakfast or brunch, no doubt because of the perfect combination of ingredients poached egg and spinach or ham on an English muffin, topped with buttery hollandaise. Our muffins are handmade by Flour Station, which you will find at a lot of farmers’ markets.
Ingredients
- 50 ml white wine vinegar
- 8 eggs
- 4 English muffins
- 1 quantity hollandaise sauce
Spinach
- olive oil
- 500 g spinach
- freshly grated nutmeg
- freshly grated black pepper
- 20 g butter
How to Make It
- First prepare the spinach. Heat up a pan large enough to hold all the spinach. When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over with tongs for 1–2 minutes until wilted.
- Tip into a colander and press out any excess liquid. Return to the pan and season with a few gratings of nutmeg, pepper to taste and the butter. Divide into four portions. Keep warm.
- Preheat the grill. To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water, without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set but the yolks are still soft.
- Meanwhile, split the muffins and toast them on both sides under the grill.
- Put a portion of spinach on each muffin half and warm under the grill.
- When the eggs are done, lift them out on a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon over the hollandaise.