| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Servings |
|
Ingredients
- 8 large eggs free range
- 1 tsp rock salt
- 200 grams spinach
- butter for cooking
- 1/2 bunch fresh chives
- 4 large field mushrooms stalks removed
Hollandaise Sauce
- 125 grams butter
- 3 large eggs yolks only
- 1 tbsp lemon juice, fresh or to taste
- 1/2 tsp Salt or to taste
- 2 tbsp hot water
- 1/2 tsp black pepper to taste
Ingredients
Hollandaise Sauce
|
Instructions
- Preheat grill on high and line a baking tray with foil. Put a small saucepan with a small amount of water in it on to boil.
- While you're making the hollandaise sauce, poach the eggs.
- Melt the butter in a small saucepan over low heat. Once melted, pour the butter into a heatproof jug.
- While the butter is melting, place egg yolks, lemon juice, salt in a blender. Blend on high until mixture is pale and thickens slightly.
- Place a bowl over the saucepan with the small amount of simmering water in it (the bowl should not touch the water). Pour the egg and lemon mix into the bowl, then slowly add the melted butter. Be careful not to do this too quickly as the sauce will curdle. Whisk as you combine the two mixtures. Season with pepper, and extra lemon juice and salt, if necessary.
- Place the mushrooms on the lined tray. Season with salt, pepper and butter. Cook under preheated grill, turning once, for 4-6 minutes or until soft. Transfer to a plate and cover with foil to keep warm.
- Wilt the spinach in butter in a hot pan on the stove. Season with salt and pepper.
- Place mushrooms on a plate and add spinach then egg. Drizzle the hollandaise sauce over the eggs. Sprinkle with chives and serve.
Recipe Notes
This is not a quick cook up. Probably a good idea for the weekend (unless you prepare the Hollandaise sauce in advance)
To make traditional eggs Benedict could toast one of our "soft bread rolls" or use the fathead dough recipe to make a bun
Share this Recipe
