Eggs Benedict with Hollandaise Sauce and Spinach
Recipe type: Breakfast
Ingredients
- For the Hollandaise Sauce
- ½ cup (125g) melted hot butter
- 3 egg yolks (fresh and free range)
- 1 and ½ tablespoon lemon juice
- 1½ tablespoon water
- pinch of salt
- pinch cayenne pepper
- pinch paprika
- For the Poached Eggs and Spinach
- 8 eggs at room temperature (use fresh & free range) 2 eggs per person
- For raw spinach: 1 packed cup per person (30g per person)
- For cooked spinach: use at least 3 packed cups per person (90g per person) of baby spinach
- 4 tablespoons garlic infused oil (if spinach are cooked)
- Salt and pepper to taste
- 1 toasted low FODMAP muffin/bread slice per person
Instructions
- Prepare the Hollandaise Sauce First. Hollandaise sauce, like mayonnaise is a bit tricky to make, it took me a few goes before getting it right
- Melt the butter slowly in a small pot or in the microwave, but make sure it doesn't burn or boil
- Put the egg yolks, water, lemon juice in a food processor or blender for 30 seconds
- With the blender running add the hot melted butter slowly through the top opening of the and gradually in a very thin stream and continue blending until all the butter is finished and the sauce is fairly thick
- If it's too thick add a few drops of warm water and blend it for another few seconds
- Season with salt and cayenne pepper
- Cover it with wrap film and eat within an hour
- Prepare the Poached Eggs
- To poach the eggs, fill half of a saucepan with cold water and put a pinch of salt in it
- Once it starts to boil reduce the heat and let it simmer
- Using a wooden spoon stir the water in one direction to create a whirlpool effect (to help the white of the egg to wrap around the yolk
- Crack each egg into a saucer or small bowl and gently slide them inside the centre of the whirlpool one after the other and let them cook for about 2-3 minutes for a softer yolk or 3-4 minutes for a firmer yolk
- While the eggs are cooking, put a low FODMAP muffin/bread slice in the toaster for each person
- Once the egg white is cooked, lift the egg out of the water with a slotted spoon (you want to keep the yolk runny) and rest them on a kitchen paper to dry them
- Serve the eggs over the spinach and over the gluten free bread and cover with a tablespoon of hollandaise sauce and sprinkle some paprika on top
- Sauté’ Spinach (optional)
- You can lay your poached eggs on a bed of fresh baby spinach or you can cook the spinach, they are delicious either way, but you will need at least double the quantity of spinach if you cook them.
- In a wok or non-sticky pan heat the garlic infused olive oil
- Add the spinach and cook for a few minutes, until the spinach have wilted
