Equipment
* optional
Ingredients
Hollandaise Sauce
- 2 egg yolks, room temperature
- 15 ml lemon juice, freshly squeezed
- 15 ml water
- 115 g unsalted butter, melted and kept warm
- 1 g salt
- cayenne pepper
Spinach Layer
- 15 ml olive oil
- 1 garlic, minced
- 200 g fresh spinach, washed and dried
- 1 g salt
Poached Eggs and Base
- 15 ml white vinegar
- 4 eggs, cold
- 2 english muffins, halved
Nutrition (per serving)
Method
In a heatproof mixing bowl, combine the egg yolks, lemon juice, and water. Whisk vigorously until the mixture is pale and slightly doubled in volume.
Set the bowl over a saucepan of barely simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly until the mixture thickens and reaches 71 degrees Celsius or 160 degrees Fahrenheit. Remove from heat immediately.
Secure the bowl on a damp towel. Slowly pour the warm melted butter into the yolk mixture in a very thin, steady stream while whisking continuously to create an emulsion. Whisk in the salt and cayenne pepper. Keep warm.
Heat the olive oil in a skillet over medium heat. Sauté the minced garlic for thirty seconds until fragrant. Add the fresh spinach and salt, tossing until just wilted. Remove from heat and drain thoroughly to remove excess liquid.
Bring a deep saucepan of water and the white vinegar to a gentle simmer at 85 degrees Celsius or 185 degrees Fahrenheit. Create a gentle vortex with a spoon, then carefully slide the cold eggs in one at a time. Poach for exactly three minutes. Remove with a slotted spoon and blot on a paper towel. Note: For optimal food safety, cook eggs to an internal temperature of 74 degrees Celsius or 165 degrees Fahrenheit.
Toast the English muffin halves until crisp and golden brown.
Place two toasted English muffin halves on each plate. Distribute the drained spinach evenly among the muffins, place one poached egg on top of each mound of spinach, and spoon the warm hollandaise sauce generously over the eggs. Serve immediately.
Chef's Notes
- Freshness is paramount for poached eggs. As eggs age, the albumen thins out, which causes the whites to disperse in the water instead of hugging the yolk tightly.
- When clarifying or melting butter for hollandaise, allow the milk solids to settle at the bottom and only use the clear fat to ensure a more stable emulsion.
- Thoroughly pressing and draining the wilted spinach is a crucial step; excess water from the greens will rapidly dilute your hollandaise and turn the English muffin soggy.
