Eggs Benedict

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Serving size 1 (sauce will make more)

Ingredients:

2 eggs + 2 egg yolks

2 rashes of bacon

1 English muffin

200g spinach

½ cup vinegar + 1Tbsp white vinegar

200g butter

1Tbsp lemon juice

Method

1. To make the hollandaise sauce: fill a sauce pan with water and placing bowl on top to make a Baine Marie. In the bowl add egg yolk, 1 Tbsp of vinegar, and start to whisk, until a sabayon is achieved. Then in small portions add melted butter in and continue to whisk until light and fluffy. Finish with salt, pepper and lemon juice

2. Grill bacon in a pan until crispy and golden

3. In a separate sauce pan, cook spinach with a knob of butter until wilted

4. To poach the eggs, add vinegar to the pot of water used to make the hollandaise and stir with a spoon to make whirl pool effect and crack the eggs into the centre, remove with a spider utensil and place on top of muffins

Note:

• Muffins can be toasted for a better taste

• The spinach will shrink significantly hence why so much is needed

• When making the hollandaise make sure that the boil of the water remains calm, to ensure that the eggs won’t overcook, nor scramble

• Sabayon is when the whisk is lifted and the mixture pours on top of the mixture in the bowl and can slightly hold its shape lightly for a few seconds (refer to image below)

• The sauce can be stored in an air tight container in the frigde for 2-3 days