Eggs benedict with wilted spinach & hollandaise sauce
Make the hollandaise sauce first. Cut the butter into cubes. Mix together in a large heat-proof bowl the egg yolks, lemon juice, mustard, salt and cream. Place the bowl over a saucepan of simmering water and whisk well.
Add each butter cube and continue to whisk. As the butter melt, add another and continue whisking. Do not allow the sauce to boil or it will curdle. Remove from heat and cover with plastic wrap to stop skin forming. Set aside.
Toast the bread, bagels or hash browns until golden brown.
Heat a saucepan with the small measure butter. Add the LeaderBrand Spinach leaves and stir until the leaves have wilted. Set aside.
Heat a frying pan with 5-6cm of water until simmering. Crack the eggs into the simmering water and continue to simmer for 3 minutes until eggs are poached and whites are solid.
To serve, place the toasted bread or hashbrowns on four plates. Divide the spinach between the four plates. Top with 2 poached eggs on each plate. Spoon over prepared hollandaise sauce, and garnish with fresh herbs, spring onions and freshly ground black pepper. Serve immediately.
Add bacon, salmon or creamed mushrooms to make extra special; Turn you Hollandaise into Bernaise by adding fresh chopped tarragon leaves
Creamy, smooth, and very nutritious! Toss through another salad, add a handful to a smoothie or cook with many other dishes. Good source of Folate and source of Vitamin A
- Available All Year Round
- Gisborne & Matamata
- Gluten Free
- Washed & Ready To Eat
- 120g LeaderBrand Baby Spinach leaves
- 30g butter
- 8 free range eggs
- 4 wholegrain baps, English muffins, bagels or hashbrowns
- 200g butter
- 8 egg yolks eggs
- 1 lemon, juice of
- 2 teaspoon dry mustard powder
- 1 teaspoon salt
- 1/2 cup (120mls) cream
Bring the café home, and make your own eggs bene. Easier than you think. Add Smoked salmon, crispy bacon or even a plate full of roast vegetables to make your own yummy version.