This is a decadent protein rich dish which you can enjoy for breakfast, brunch or supper. This recipe serves two.
Ingredients:
4 large eggs: 2 whole eggs and 2 egg yolks
125g/4.5 oz cold butter, cubed, plus extra for spreading.
1 tablespoon lemon juice
1 tablespoon vinegar
100g/4oz fresh spinach leaves
2 slices pane pugliese (golden durum bread)
100g/4oz smoked salmon
Handful of chopped chives
Salt and pepper to taste
Make the hollandaise sauce.
In a heavy based saucepan add the egg yolks, 100g/4oz of the cold butter and one tablespoon of cold water.
Place the pan over a low heat and whisk continuously until you have a smooth slightly thickened sauce. This should take around 6-8 minutes.
In the meantime, place a large pan of water over a high heat and bring to the boil. Add the vinegar. Once boiling turn down the heat to a gentle simmer and using a spoon, swirl the water. Crack the eggs one at a time into 2 small bowls then place each egg separately into the swirling water. Poach for 2-3 minutes until set then remove with a slotted spoon.
Once the sauce has thickened and is glossy, remove from the heat and add the lemon juice, plus a little salt to taste. Cover and keep warm.
Place the bread in a toaster or under the grill and toast until golden.
In a small frying pan melt the remaining 25g/1oz butter over a low heat. Add the spinach leaves and cook for 1-2 minutes until just starting to wilt, then remove.
To construct, butter the toast and place on a plate. Top with the wilted spinach, smoked salmon and poached egg. Spoon over the hollandaise sauce, then top with chopped chives.