Poached eggs on spinach

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean the spinach, wash thoroughly and cook in boiling salted water for about 2 minutes. Drain well on a sieve. In the meantime cut ham into strips. Fill the pan with water for about 2 cm and bring to the boil. Grease the bowls for the eggs.

2. 2

   Beat one egg each in a small bowl, put it in the insert, put it in the boiling water and let it cook covered for about 8 minutes. In the meantime peel and finely dice the onions. Heat oil in a pan, fry onions until translucent, add ham and spinach and let them stew for about 8 minutes. Season spinach with salt, pepper and nutmeg. For the sauce, melt butter over medium heat and then bring to the boil briefly. Set aside and let it cool down a little. In the meantime, whisk the egg yolk and wine vigorously on a hot water bath with a whisk (must be frothy). Add butter drop by drop while stirring constantly and then season to taste with lemon juice, mustard, salt and pepper. Remove the eggs from the bowls and season with salt and pepper.

3. 3

   Set aside and let it cool down a little. In the meantime, whisk the egg yolk and wine vigorously on a hot water bath with a whisk (must be frothy). Add butter drop by drop while stirring constantly and then season to taste with lemon juice, mustard, salt and pepper. Remove the eggs from the bowls and season with salt and pepper. Sprinkle spinach, eggs with coloured pepper and arrange some sauce Hollandaise on a plate. Add the rest of the sauce extra

Nutrition Facts

KCAL
750 kcal

CARBS
3 g

FATS
70 g

PROTEINS
27 g