Egg Benedict



250g baby spinach
Salt to taste
½ tsp Supreme Coarse Black Pepper
½ tsp Supreme Chilli Flakes
2 English muffins, sliced, buttered
Pastrami or smoked salmon
4 eggs, poached
Hollandaise Sauce:
3 egg yolks
130g butter
Squeeze of lemon juice
Salt to taste
¼ tsp Supreme Coarse Black Pepper
½ tsp Supreme Cayenne Pepper


Heat a pot over medium heat. Add spinach, cover and cook until wilted then stir in salt, pepper and chilli flakes and set aside. Melt butter in a saucepan over low heat until completely melted and hot. In the meantime poach the eggs and toast the sliced muffins. Add egg yolks, lemon juice, salt, pepper and cayenne pepper into a long hand blender jug. Blend for a few seconds then whilst continuing to blend pour the butter into the egg yolk mixture in a thin stream. It should thicken immediately. If it’s too thick add 1 tbsp of warm water and blend. To assemble; place toasted muffin on a plate, add cooked spinach then the pastrami or smoked salmon. Gently place the poached egg on top and spoon desired amount of hollandaise sauce. Garnish with chopped chives and serve immediately.

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