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baby spinach leaves, 80g packet
vinegar, 1 tablespoon
English muffins, 4, halved, toasted
ham, 4 slices
hollandaise sauce, ½ cup ( see tip)
- Melt butter in a frying pan on medium. Add spinach and cook 2-3 minutes, until wilted. Transfer to a plate. Cover to keep warm.
- Half fill a deep frying pan with water. Add vinegar. Bring to boil then reduce heat to low. Crack each egg into a small bowl and slide into simmering water. Cook 2-3 minutes, until the whites have set and the yolk is still runny.
- Meanwhile, arrange toasted muffins topped with spinach and ham on serving plates.
- Remove eggs from water with a slotted spoon. Allow to drain and place on top of ham. Drizzle with hollandaise and a grinding of cracked pepper.
- If preferred, serve this with scrambled eggs instead.
- For hollandaise sauce, use a readymade jar or packet mix, or make your own: Simmer ¼ cup white vinegar, 2 tablespoons water and ½ teaspoon peppercorns until reduced by half. Strain into a heatproof bowl, over a saucepan of gently simmering water. Whisk in 4 egg-yolks. Continue whisking 3-4 minutes, until thickened and creamy. Remove from heat. Gradually pour in 250g melted clarified butter, whisking constantly until thick and glossy.
- the sauce overheats, it may “split” (curdle). Repair this by whisking in 1-2 tablespoons hot water or by starting with a fresh egg-yolk in a new bowl and gently whisking the split sauce into it.
- To clarify butter, melt gently and allow sediment to drop to the bottom. Skim off froth and use remaining liquid.