Classic Eggs Benedict
|Spinach||1⁄2 Bunch (50 gm)|
|Clarified butter||300 Gram|
For the hollandaise sauce heat the vinegar with pepper corns.
Boil till evaporated.
Crush the peppercorns.
Separate the egg yolks from the white.
Keep the white separate.
Stir in egg yolks, pepper corns and lemon juice vigorously in a double boiler over very low heat.
Add clarified butter a little at a time stirring constantly with a whisk until the sauce starts thickening.
When half the butter has been incorporated, add in the wine.
Stir constantly making sure that the sauce doesn't curdle.
Add salt to taste.
For the poached eggs fill water in a sauce pan making sure the water is at least 3 inches deep.
Add 5 ml of vinegar.
Bring to a boil, and simmer.
Slowly break the egg in the water (one can also use poaching rings, available in all super markets.) Cook the eggs for 3 minutes, one at a time.
Remove the eggs from the water with a slotted spoon very gently, as the eggs are quite delicate and can break easily.
Drain off the water.
To Assemble Remove the stalks, clean, wash and shred the spinach.
Toss it in little butter till it wilts.
Add salt and pepper.
Cut each English muffin into half horizontally and toast.
Fry the bacon slices till crisp.
Top muffins with wilted spinach, cooked bacon and a poached egg.
Pour the hollandaise sauce over eggs.
Garnish with a small parsley sprig.