Eggs with spinach and hollandaise

Eggs with spinach and hollandaise

By
From
The Margaret Fulton Cookbook
Serves
4
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 quantity Hollandaise sauce
2 cups baby english spinach leaves
4 eggs
4 slices thick toast
1 ripe tomato, seeded and diced

Method

  1. First make the hollandaise sauce. Cover and set aside in a warm place. Stir-fry the spinach in a heavy-based frying pan, with a little water clinging to the leaves, lightly until just wilted. Set aside and keep warm. Poach the eggs over a gentle heat, until the whites are set, for 3–5 minutes. While the eggs are poaching, toast the bread. Gently remove the poached eggs with a slotted spoon. Place some spinach on each piece of toast, top with a poached egg and spoon hollandaise sauce over. Spoon over the tomato.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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