John Paul Urizar - Staff
- 2 tbsp butter
- 2/3 c baby spinach leaves
- 1 tbsp vinegar
- 4 English muffins, halved, toasted
- 4 slices smoked salmon (or leg ham)
- 1/4 c white wine vinegar
- 2 tbsp water
- 1/2 tsp black peppercorns
- 4 egg yolks
- 1 c butter, melted, cooled, clarified
In a frying pan, melt butter on medium. Sauté spinach two to three minutes, until wilted. Transfer to a plate, cover and keep warm.
In a small saucepan, combine vinegar, water, and peppercorns. Simmer on low five to six minutes, until reduced by half. Strain into a jug and cool. In a heatproof bowl, whisk egg yolks over gently simmering water (see tip). Add reserved liquid, whisking constantly, three to four minutes, until creamy. Remove from heat. Continue whisking four to five minutes, adding butter in a thin stream, until sauce is thick and glossy.
Heat frying pan of water with vinegar on high until boiling. Turn heat down so water is simmering very gently. Slide eggs into water one at a time and cook two to three minutes, splashing with hot water, until whites have set and yolks are runny.
On serving plates, arrange toasted muffins topped with spinach and salmon. Remove eggs from water with a slotted spoon. Drain and place on salmon. Drizzle with hollandaise. Finish with a grinding of cracked pepper.
Top tips: When making hollandaise don't allow water to touch the base of the bowl as it will cause it to curdle.
If using ham instead of salmon, fry it in a little butter one to two minutes each side, until golden. Keep warm.