New Same Old Same Old: Eggs hollandaise

4 Jan

Eggs have always been my staunch standbys, what I turn to first in times of need, hungry stomach, lack of creativity in the kitchen, or a combination of all of the above.  Somewhat bored and starving, I created a quick hollandaise sauce with sauteed spinach that was then capped by a runny, yolky, ephemeral egg on top of a warmed piece of homemade honey granola bread. Eggs=ambrosia.

Eggs hollandaise/florentine

  • 1 tsp unsalted butter
  • 1 tsp flour
  • 2 tsp 1% milk
  • 3/4 tsp champagne mustard (such as Cherchie’s)
  • 1 tbs water
  • 2 big handfuls of pre-washed/dried spinach
  • 1 big slice of homemade bread, cut in half
  • 2 large eggs

Melt the butter in a shallow pan over medium high heat, then whisk in flour until smooth and bubbling.  Add milk, mustard, and water, and continue to whisk mixture for a minute until smooth.  Add spinach and stir to coat the spinach until wilted.  Meanwhile, toast the bread.  Place spinach mixture on each half of bread.  Then crack eggs into pan and fry them, cooking to desired consistency.  I like my yolks runny, so I usually place a lid over the pan to cook the egg faster and firm the yolk.  Put one egg onto each piece of toast, and top with salt/pepper/favorite cheese if desired.


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