2 finely chopped banana shallots
2 Sprigs of thyme
Few sprigs of tarragon
1 bay leaf
2g black peppercorns, crushed
100ml white wine vinegar
100ml white wine
2 egg yolks
2 tbsp water
150ml melted clarified butter
Squeeze of lemon juice
2g salt
10 turns of black pepper
1 tsp of reduced shallots
50g of spinach cooked in a little butter with salt & pepper
2 slices of crispy bacon (if desired)
2 poached eggs
Hollandaise sauce
2 toasted English muffins or two discs of toasted brioche
Place all the ingredients into a pan and reduce until the liquid falls just below the level of the shallots in the pan. Leave to cool, then pass the liquid off when you make the hollandaise.
Place the yolks, the reduction and water into a bowl that is placed over a pan of simmering water. Whisk this well for approx. 10-12 minutes until the egg yolks are fully aerated and cooked out. Remove from the heat and pour the butter in a steady stream, whisking at the same time. If it gets too thick, just add a little water.
Fill a large shallow pan with water, bring to a simmer, adding some white wine vinegar (2 tbsp per litre of water with 20g of salt per litre), which will help the eggs hold their shape. Break eight eggs into separate cups or ramekins, and when the water is simmering, take a whisk, swirl the water round in the pan like a vortex, adding the eggs one by one quickly so they cook at the same time. The swirling water will keep the eggs in a nice round shape, however you may need to move them around a little so they do not stick to each other or the bottom of the pan. Poach for 3-4 minutes which will give you soft eggs with runny yolks. Remove them from the pan using a slotted spoon and place into iced water.
Reheat your eggs by poaching them in boiling water for two minutes. Drain them on a cloth and season with salt and pepper. Place the spinach onto the muffins, followed by the eggs and spoon over the hollandaise topped with bacon.
2 finely chopped banana shallots
2 Sprigs of thyme
Few sprigs of tarragon
1 bay leaf
2g black peppercorns, crushed
100ml white wine vinegar
100ml white wine
2 egg yolks
2 tbsp water
150ml melted clarified butter
Squeeze of lemon juice
2g salt
10 turns of black pepper
1 tsp of reduced shallots
50g of spinach cooked in a little butter with salt & pepper
2 slices of crispy bacon (if desired)
2 poached eggs
Hollandaise sauce
2 toasted English muffins or two discs of toasted brioche
Place all the ingredients into a pan and reduce until the liquid falls just below the level of the shallots in the pan. Leave to cool, then pass the liquid off when you make the hollandaise.
Place the yolks, the reduction and water into a bowl that is placed over a pan of simmering water. Whisk this well for approx. 10-12 minutes until the egg yolks are fully aerated and cooked out. Remove from the heat and pour the butter in a steady stream, whisking at the same time. If it gets too thick, just add a little water.
Fill a large shallow pan with water, bring to a simmer, adding some white wine vinegar (2 tbsp per litre of water with 20g of salt per litre), which will help the eggs hold their shape. Break eight eggs into separate cups or ramekins, and when the water is simmering, take a whisk, swirl the water round in the pan like a vortex, adding the eggs one by one quickly so they cook at the same time. The swirling water will keep the eggs in a nice round shape, however you may need to move them around a little so they do not stick to each other or the bottom of the pan. Poach for 3-4 minutes which will give you soft eggs with runny yolks. Remove them from the pan using a slotted spoon and place into iced water.
Reheat your eggs by poaching them in boiling water for two minutes. Drain them on a cloth and season with salt and pepper. Place the spinach onto the muffins, followed by the eggs and spoon over the hollandaise topped with bacon.
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