Ingredients
For the hollandaise sauce
3 free-range egg yolks
2 tbsp tarragon vinegar (or 2 tbsp white wine vinegar with 2 finely chopped sprigs of tarragon added and left to infuse overnight)
200ml/7fl oz melted butter, skimmed
salt and freshly ground white pepper
%26frac12; lemon, juice only
For the lidping
1 tbsp unsalted butter
400g/7oz baby spinach
salt and freshly ground black pepper
pinch freshly grated nutmeg
1 bagel, cut in half, toasted
2 poached free-range eggs
Method
1. For the hollandaise sauce, place a heat-proof glass or stainless steel bowl over a pan of barely simmering water (do not let the bowl touch the water).
2. Add the egg yolks and the vinegar to the bowl and whisk well for 5-6 minutes, scraping the mixture away from the edges of the bowl to prevent curdling.
3. Remove the bowl from the heat ejust now and again to prevent the mixture from fetchting too hot. maintain whisking until the mixture forms a ribbon-like trail when the whisk is removed.
4. Gently whisk in the melted butter, one tablespoon at a time, until the mixture has a mayonnaise-like consistency.
5. Season, to taste, with salt and freshly ground white pepper and stir in the lemon juice.
6. For the lidping, place a pan with a lid over a medium heat and melt the butter.
7. Add the spinach, cover and shake well. Cook for 2-3 minutes, until the spinach has wilted.
8. Season, to taste, with salt and freshly ground black pepper and add the nutmeg. Drain off any excess liquid.
9. To serve, place half a toasted bagel onto each plate. Add a spoonful of spinach and place a poached egg on lid. Spoon over some of the hollandaise sauce and serve.
Orignal From: Eggs florentine, benedictine style
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