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it is sunday morning and i have a nice leisurely day ahead of me so i have time to make a more elaborate breakfast than usual and today i am making
it's been over twenty years since i made this last so i had to consult a few recipes before i started. i got the general idea and present my version here.
since the eggs are poached i need very fresh eggs. i don't know how old most eggs are but there is a local producer who i can rely on for the freshest eggs. the thing is though, those eggs are quite small so adjusting the measurements involved some guess work.
anyway i start by making hollandaise sauce
2 egg yolks
120 g clarified butter
juice from 1/3 lemon
salt, pepper and chili powder
melt the butter and let it settle and cool. i meted about 140 g to get 120 clarified
boil a small half full pot of water. juice the lemon. separate the egg yolks from the whites and put the yolks in a bowl that fits over the pot without coming in contact with the boiling water. i am not using the egg whites here.
place the bowl over the pot and beat the yolks together with 1/2 tsp water briskly for a minute. continue beating until they just begin to thicken. it shouldn't be long.
start pouring the clarified butter in little by little, stirring continuously
the sauce wiil thicken quickly
after the butter is all stirred in add the lemon juice in the same manner. then remove the bowl from the pot and stir in the salt, pepper and chili powder. the lemon i had was very juicy so my sauce became a little too lemony. it would have been better to taste the sauce underway to get a better result. next time i will. anyhow the sauce is ready. it cools faster if you pour it over into a different bowl which is not hot. my sauce was a little thin after cooling, presumably because of the excess lemon so i beat it briefly with my immersible blender. don't overdo it though otherwise it will become too thick like mayonnaise.
now for the spinach
1,5 tbsp butter
150 g spinach
nutmeg, salt and pepper
melt the butter grate the nutmeg and add it along with the salt and pepper.
then add the spinach and cook it fully. next time i make this i will remove more of the stems to get a more compact spinach. the taste was fine but the spinach was a bit bulky in the end.
the poached eggs
2 fresh eggs
1 spoon of vinegar
boil a medium small pot of water and add the vinegar when it comes to a rolling boil. crack the first egg into a cup. stir the water briskly to create a whirlpool and quickly pour the egg in the center of the whirlpool. cook for 3 minutes keeping the water boiling but not too vigorously.
gently remove the egg with a slotted spoon and let it drain. if you want it really dry let it rest on a paper towel for a minute. repeat the process with the second egg. if you want it particularly elegant you can trim the uneven edges of the whites.
gently place the egg on a slice of toast or an english muffin if available.
top with the spinach. here you can see the spinach is a bit bulky and would have been better with less stems.
pour the hollandaise sauce over the spinach
mmm so nice and buttery but with a lemon zing.
it was a bit tricky, especially with the sauce since i had not made it in such a long time but next time it will be much easier and faster. all in all it took about 30 minutes to make, with taking photos and everything. but i am sure it will be less than 20 minutes next time. and while that will not be on a workday, it will be soon because this was a real sunday breakfast treat!
now i have 2 eggs whites and some butter dregs left over and the rest of the day to figure out what to make with them.