Poached Eggs on Spinach with Hollandaise Sauce

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SERVES: 1
PREP TIME: 15 minutes

Rye or sourdough toast 1 slice

English spinach 80 g

Poached egg 1

White vinegar (for poaching egg) 15 mL

Prosciutto 3-4 rashes

Method

  1. Preheat oven to 200°C. Place prosciutto flat on a baking tray, taking care not to overlap. Cook for 7-8 mins till crispy. Remove and drain on paper towel.
  2. Heat a small fry pan to high, add a small amount of oil and quickly sauté spinach. Season with salt and pepper.
  3. Toast rye/sourdough bread.
  4. Crack your egg into a small bowl or onto a saucer.
  5. Bring a small pot of water filled at least 5cm deep to a simmer and add vinegar. Gently swirl water to make a whirl pool. Tip the egg into centre of the pan. Gently simmer for 2 minutes. Lift the egg out with a slotted spoon and drain it on kitchen paper.
  6. To assemble, place toast on a plate, then top with spinach, gently place egg on top of spinach. Drizzle with Birch & Waite Hollandaise Sauce. Finish with crispy prosciutto.

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