Poached Eggs on Bed of Sautéed Spinach
Ingredients
- 1 tsp Salt
- 2 tbsp White Vinegar
Hollandaise Sauce
- 4 Egg Yolks
- 2 tbsp Lemon Juice
- ½ tap Salt
- ¼ tsp Hot Sauce
- 1 stick Melted Sweet Butter
Classic Eggs Benedict
- Toasted & Buttered English Muffin
- Bacon
- Ham
- Poached Egg
- Hollandaise Sauce
Instructions
- Bring pot of water to boil then add Salt and White Vinegar.
- Crack egg into small glass. Swirl boiling water vigorously and pour egg into center of swirling water. Let egg set and cook for 2-3 minutes. Remove from water with a slotted spoon.
- Serve on buttered toast or on top of hash browned potatoes or sautéed spinach.
Hollandaise Sauce
- In blender add Egg Yolks, Lemon Juice, Salt and Hot Sauce until creamy and pale yellow.
- Melt Sweet Butter and slowly add melted butter to running blender until incorporated. Adjust salt and lemon. Pour over poached egg.
Classic Eggs Benedict Assembly
- For a classic Eggs Benedict toast and butter and English muffin. Add slices of Bacon, then Ham and then the Poached Egg. Top with Hollandaise Sauce.
