Poached eggs on spinach

Name: Poached eggs on spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 medium-sized onions; 200 g cooked ham; 1 kg leaf spinach; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 4 fresh eggs; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Oil; 7-10 Tbsp grated nutmeg; 125 g Butter; 2 Egg yolk (Gr. M); 2-3 TABLESPOONS White wine; 1-2 TEASPOONS Lemon juice; 1-2 TEASPOONS medium hot mustard

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 medium-sized onions
200 g cooked ham
1 kg leaf spinach
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
4 fresh eggs
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Oil
7-10 Tbsp grated nutmeg
125 g Butter
2 Egg yolk (Gr. M)
2-3 TABLESPOONS White wine
1-2 TEASPOONS Lemon juice
1-2 TEASPOONS medium hot mustard

Directions

1
Peel and chop the onions. Cut the ham into strips. Clean spinach, wash thoroughly and sort out. Blanch in boiling salted water for 1-2 minutes. Drain
2
Fill the brunch pan approx. 2 cm with water and bring to the boil. Grease the bowls and add 1 egg each. Put them in the insert and cook covered for 8-10 minutes. (Or boil up about 1 l salted water with vinegar. Beat the eggs one by one into a cup and let each one slide in carefully. Leave to simmer for 3-4 minutes).
3
Fry the onions and ham in hot oil. Add the spinach and let it collapse. Season with salt, pepper and nutmeg
4
For the hollandaise, melt butter and let it cool down. Beat the egg yolk and wine in a hot water bath until thick and frothy. Beat the butter first drop by drop, then in a thin stream. Do not boil! Season to taste with lemon juice, mustard, salt and pepper
5
Remove the eggs from the moulds (or lift them out of the water) and season. Arrange everything. Goes well with baguette
6
Drink: mineral water