Classic Poached Eggs
|Water||1 Liter (4 Cups)|
|White vinegar||30 Milliliter (2 Tablespoon)|
|Spinach leaves||16 , blanched|
|English muffins||2 , halved, toasted|
|Hollandaise sauce||60 Milliliter (1/4 Cup)|
– Heat the broiler.
– In a saucepan, heat water and vinegar almost to boiling. Poach eggs for 1 minute.
– Gently remove eggs and wrap them in blanched spinach leaves. Put them on toasted English muffins and coat with hollandaise sauce. Broil for 1 minute.