· Free Range organic Eggs- 04
· Spinach – 150g
· Thyme- 02 g
· Salt to taste
· Black pepper
· White Wine – 15ml
· White wine vinegar- 15ml
· Clarified butter – 125 g
· Dijon Mustard – 04 g
· White wine – 15ml
· Shallots – 10 g
· English Muffin -01
· Brown garlic – 02 g
· Salted butter -05g
For making the Hollandaise : reduce the white wine with chopped shallots, peppercorns & thyme. Strain and cool when reduced to half. Blend this reduction with Dijon & one egg yolk & about a gram of salt over a double boiler and slowly pour in the clarified butter to form a nice emulsified sauce. Finish with a few drops of hot water.
Blanch the spinach in boiling water and shock in Ice cold water. Strain & Chop coarsely.
Place 3 eggs to poach in gently boiling water with some white wine vinegar & salt.
In a pan add some butter & brown garlic, toss in the spinach & thyme and season to taste.
Place this spinach on a toasted English muffin
Top with the three poached eggs and hollandaise. You could also cheat and add the Ham of your choice or smoked Salmon to this recipe .
Serve hot with cracked peppercorns.
(The recipe has been shared by Mistral)