Eggs Benedict with spinach, bacon and hollandaise

Ingredients

for 2 servings

• Eggs200 g (7.1 oz)
• Bacon60 g (2.1 oz)
• Spinach80 g (2.8 oz)
• Egg yolks36 g (1.3 oz)
• Melted butter80 g (2.8 oz)
• Lemon juice10 g (0.4 oz)

Directions

1. Make the hollandaise: whisk the egg yolks with the lemon juice over a gently simmering bain-marie until thickened, then whisk in the warm melted butter in a thin stream, beating all the while; keep it warm.
2. Brown the bacon dry in a pan over medium heat for 3 to 4 minutes until crisp, set aside.
3. In the same pan, wilt the spinach for 2 minutes until it reduces, then drain off the excess water.
4. Bring a pan of water to a simmer and poach the eggs for 3 minutes, then drain them on paper towel.
5. Divide the spinach and the bacon between the plates, and set a poached egg on top.
6. Coat with the hollandaise sauce and serve at once.