Imagine waking up to eggs on toast and sautéed spinach alongside Hollandaise sauce, sausages and Hash Browns. Did I just trigger your appetite? Well friends, this is out take on Eggs Benedict. If you’re bored with the everyday paratha-omelets and jam-toasts then this is the change you’ve been waiting for!
All you need is the motivation to cook something new using some very basic techniques and ingredients. The most challenging part of this dish is the Hollandaise sauce – one of the five mother sauces in French cuisine, as defined by Aguste Escoffier. For making the perfect Hollandaise, you need to let the butter cool completely after melting it. Then blend the melted butter with an egg yolk, a touch of lemon juice and seasoning. That’s all. Not so complex after all, eh? Just follow our recipe to get the perfect result.
This is a delicious adaptation from the original Eggs Benedict, to match our local taste buds. A slice of bread instead of a muffin, sautéed spinach instead of ham, fried eggs instead of poached eggs, hollandaise sauce and most importantly, timing. It is not that difficult to make but will require some practice to nail the dish. Trust me, every bite will be worth the effort. Crispy toast offers a crunchy texture along with the delicious creamy hollandaise sauce. Rich and runny, perfectly fried egg, slightly seasoned with pepper and complimented with the freshness from the sautéed spinach tastes like heaven. Literally! I served the eggs benedict with hash brown and sautéed sausages. Yum! Yum! … Try it out …
- Sautéed Spinach
- Fried Eggs
- Butter (for Hollandaise Sauce) – 7 tablespoons
- Egg Yolk – 1
- Lemon Juice – ½ teaspoon
- Spinach Leaves
- Potato (for Hash Browns) – 1 (boiled, peeled and grated)
- Pepper (freshly ground)
- Add a teaspoon of butter in a fry pan on a low flame and add a slice of bread and toast until it’s crispy and brown
- Chop a quarter cup of spinach leaves and saute them in a dash of oil. Season with some oregano and salt
- Now add a quarter cup of oil in a fry pan and fry an egg on a low flame until the whites are completely cooked and the yolk is still runny. (If you keep cooking on a low flame and oil is not over heated, the egg whites will never get over done)
- For the Hollandaise sauce, melt the butter over a low heat and making sure it does not split. Now let it cool. Now put an egg yolk, lemon juice, and seasoning into a blender and blend briefly. Then blend continuously and gradually while adding the cooled melted butter drop by drop and then accelerating into a thin stream until it turns into a thick sauce. Make the sauce just before plating and serve as soon as possible
- For the hash browns, boil a potato with the skin on. When done, peel off the skin and grate it gently with a hand grater. Season to taste and mix gently. Then make small circular patties and fry them with a little butter until crisp and golden brown. Serve hot.
- On a hot plate, first place the toast
- Then spread the sautéed spinach on toast
- Place the fried egg on top
- Top off with Hollandaise sauce
- Place hash browns and sautéed sausages on the side
- Serve immediately