Eggs Benedict

It's Fridayyyyyyyyyyyyy! 

Classic brunch for my day off.

Serve 2

Ingredients:

1 Spring onion

olive oil

150g baby spinach

1/4 lemon

1 English Muffin (cut in half)

2 Eggs

25g Curing ham (You can use smoked salmon or bacon instead)

For the hollandaise:

25g unsalted butter(melted)

2 egg yolks

1 teaspoon mustard

Malt vinegar

water

Method:

1. Preheat the oven to 120ºC, warm the muffin and ham in the oven.

2. Trim and finely chop the spring onion and put them into a frying pan on medium heat with a little bit of oil. Add the spinach and pinch of salt and pepper. Cook until the excess water has cooked away, keep warm.

3. To make the sauce, put egg yolks into a none stick sauce pan, add a bit of water and whisk with a spoon of lemon and mustard. Pour the melted butter into the mixture, mix well. Then add a splash of vinegar and season to perfection. Keep warm and stir it occasionally, you can loosen the sauce with extra splash of water if needed. (You need to keep whisking the sauce otherwise the sauce will be curdled.)

 4. Fill a sauce pan with boiling water from the kettle, bring it to a light simmer over medium heat, add a small dash of oil and a pinch of salt. Crack your eggs individually into a cup, create a gentle whirlpool and gently pour one into the water. Leave to cook for about 3 minutes.

5. Carefully remove it from the pan with a slotted pan, cut off any wispy edges with the edge of the spoon, drain onto kitchen paper. Repeat the same steps and cook the other egg.

6. Divide the spinach and put them on top of the muffins, then add the curing ham, poached egg and spoon a tablesppon of holladaise over each one.