- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- 4 servings
Change up a classic by adding spinach and using toasted baguette as the base instead of English muffins.
- 2 egg yolks
- 1 lemon, juiced
- ¼ teaspoon salt
- ⅛ teaspoon cayenne
- 8 ounces butter, melted
- 2 quarts water
- ½ baguette
- 8 slices Canadian bacon
- 4 ounces baby spinach
- 8 eggs
- 2 tablespoons white vinegar
- 2 tablespoons chives, sliced fine, for garnish
To make the hollandaise, whisk together the egg yolks, lemon juice, salt and cayenne in a stainless steel bowl until frothy.
Place the bowl over a pot of gently simmering water to create a double boiler. The bowl will need to be larger than the diameter of the pot so that it does not come in contact with the water below. Continually whisk the egg mixture over the steam until it begins to thicken and becomes pale in color. Remove the double boiler from the heat and slowly whisk in 6 ounces of the melted butter. If the sauce becomes too thick and looks like it is going to break, a few drops of warm water will bring it back. If the sauce is too thin, additional melted butter may be added. When the butter is incorporated, adjust the hollandaise with salt and cayenne to taste and transfer into a dish to hold warm. The sauce should be held in an area that is comfortably warm to the touch—too hot or too cool and the sauce may break.
Add 2 quarts of water to a sauce pot and bring to a gentle simmer. While the water is getting hot, slice the baguette on the bias into ½-inch thick slices. Brush each piece with the remaining melted butter and toast on a griddle or sauté pan. Once toasted, place slices on serving dishes.
Sear each side of the Canadian bacon in the same pan just to heat through. Remove and hold warm.
Add the spinach to the pan and cook on medium heat until wilted. Remove and hold warm.
Crack 4 eggs into a bowl. Add the vinegar to the simmering water and stir with a slotted spoon to create a gentle whirlpool. Slowly pour the cracked eggs into the water and do not disturb for approximately 45 seconds. At this point, skim away any wisps of egg that collect on the surface and discard. Allow the eggs to poach for an additional 2-3 minutes (at this point you may move them gently to make sure they are separated) or until the whites are set and the yolks are still liquid. When the eggs are cooked, remove from the water with a slotted spoon and set the spoon on a dry paper towel to remove any excess moisture. Repeat with remaining 4 eggs.
To assemble, place Canadian bacon on the toasted baguette, followed by wilted spinach, a poached egg and hollandaise. Garnish with chopped chives.