Spinach Eggs Benedict

MAIN_EGSS_BEN_P1140388 copyServes 2, prep time 20 minutes, cooking time 10 minutes

FOR THE HOLLANDAISE SAUCE
4 free-range egg yolks
1 tbsp of lemon juice
65g unsalted butter
1/4 tsp smoked cayenne
Pinch of salt

FOR THE EGGS
1 litre of water
2 tbsp of white vinegar
4 free-range eggs

TO SERVE
100g of spinach
2 slices of thick fresh toast

METHOD
Whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture has thickened. Simmer a little water in a pan. Place the butter in a glass bowl and place over the water until melted, remove and set to one side. Next, place eggs yolks over the same pan. Whisk continually being careful not to let the eggs get too hot, or they will scramble. Slowly add the melted butter and continue to whisk until the sauce is a creamy texture. Remove from the heat, stir in the salt and cayenne pepper. Cover and place in a warm place. (If the sauce gets too thick, whisk in a few drops of warm water before serving). Trim and rinse the spinach, place in a microwaveable bowl, add half a cup of water, cover then cook in the microwave for three minutes. Next, add the water and vinegar to a shallow pan and bring to the boil. Turn down the heat to a gentle simmer. One at a time crack the eggs into a small glasses then slowly pour into the water. Simmer for 2-3 minutes, turn off the heat and leave to stand. Toast the bread, place on serving plates. Squeeze out the excess water from the spinach, place on the toast followed by the eggs, pour over the hollandaise sauce, season and serve.

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