So there was this creamed spinach left over from dinner. What to do with it besides serve it again with another dinner? Morning had broken and we were hungry. Then the cooking gods smiled and we had poached eggs on creamed spinach with Hollandaise Sauce. What a glorious breaking of the night's fast.
POACHED EGG ON A BED OF CREAMED SPINACH WITH HOLLANDAISE SAUCE
Heat the spinach gently in a steamer.
Heat water with a capful of vinegar added until it is gently simmering. While you are putting the final touches on the Hollandaise Sauce, slip the eggs into the simmering water and cook about 2 minutes.
Place on the warm spinach and top with sauce. Heavenly!
EASY HOLLANDAISE SAUCE
- 3/4's stick of butter (6 tablespoons)
- 4 egg yolks
- Juice of 1 lemon
- Salt and Pepper
Heat the butter in a saucepan until it's as hot as you can get it before it begins to burn. Then mix in a blender the egg yolks lemon juice and a little salt and pepper. While the blender is going, slowly pour the hot melted butter into the mixture. Then pour the smoothed-out mixture back into the saucepan, stirring the whole time until the sides just begin to set. Whisk quickly and serve.
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