Eggs benedict with spicy Hollandaise sauce

Anweisungen

• Heat a pan with water. Add the natural vinegar. When it is just below the boiling point (or lower the heat once it boils), use a whisk to create a whirlpool in the water.
• Break an egg into a small bowl and then slide it into the whirlpool.
• Poach for about 2 minutes, until the egg whites are set. Remove the egg from the water with a slotted spoon and do the same with the second egg.
• Meanwhile, heat a splash of olive oil in a frying pan. Fry the garlic and then add the spinach. Fry briefly so that the spinach wilts and season with a pinch of salt and pepper.
• Toast the sandwiches.
• Beat the egg yolks in a bowl. Place this bowl over the pan you poached the eggs in so that you can heat it in a bain-marie.
• Mix the wine and vinegar into the egg yolks and continue to beat – over low heat – until the sauce starts to thicken slowly.
• Remove the bowl from the heat and add some salt and a generous pinch of Spicy Lime Kick.
• Now slowly pour in the melted butter while beating, so that you assemble the sauce.
• Taste the sauce and season with more salt and/or Spicy Lime Kick if necessary.
• Place the toast on a plate, top with some spinach, then the poached egg and pour the Hollandaise sauce over it.