Categories: Eggs
Ingredients
- 4 lg egg yolks
- 1 T fresh lemon juice
- kosher salt and ground white pepper
- 1 c (2 sticks) plus 1 T unsalted pepper
- 1 1/4 lbs spinach
- 3 T finely chopped shallots
- 8 thick slices applewood-smoked bacon, halved crosswise
- 4 english muffins, split
- 8 poached eggs
Directions
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To make the hollandaise, in a blender, combine the egg yolks, 1 T water, the lemon juice, 1/4 tsp salt and 1/8 tsp pepper. In a small saucepan, melt the 1 c butter over medium heat. With the blender running, slowly add the warm melted butter through the vent in the lid, processiong until the sauce is thick and smooth. Taste and adjust the seasoning. If the sauce is too thick, add a bit more water to thin it. Transfer the sauce to a bowl, cover and set aside
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Stem the spinach, rinse well but do not dry, and coarsely chop. In a large saucepan, melt the remaining 1 T butter over medium heat. Add the shallots and cook, stirring occasionally, until tender, about 2 minutes. Stir in the spinach, cover and cook until the spinach is tender, about 3 minutes. Season to taste w/salt and pepper. Drain the spinach mixture in a sieve, pressing gently to remove excess liquid. Return to the pan, cover and set aside
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In a large frying pan, fry the bacon over medium heat, turning once, until crisp and browned, about 6 minutes. Transfer to paper towels to drain. Meanwhile, preheat a broiler. Place the muffins, cut sides up, on a baking sheet. Broil until toasted, about 1 minute. Poach the eggs and keep them warm in hot water as directed
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To serve, place 2 toasted muffin halves, cut sides up, on each plate. Top the 2 halves w/one-fourth of the spinach and 4 pieces of bacon. One at a time, using a slotted spoon, remove the poached eggs from the hot water, resting the bottom of the spoon briefly on a clean kitchen towel to blot excess moisture, and perch 2 eggs on each serving of bacon. Spoon about 3 T of the hollandaise over each pair of eggs. Serve at once, passing the remaining hollandaise on the side