Image from Addington Coffee Co-op
This is a hybrid of two classic recipes, Eggs Benedict & Eggs Florentine
To serve four
400 gm Hot Smoked Akaroa salmon
4 English Muffins
4 very fresh high-quality eggs – we like Lamond Poultry, these are available at our factory shop in Wigram
1 bunch spinach
pinch freshly grated nutmeg
4 Vine ripened tomatoes
Sprigs of fresh French parsley
Hollandaise Sauce
2 egg yolks
100 gms unsalted butter
5 mls white wine vinegar
10 mls (2 teaspoons) juice of 1/2 lemon
10 mls (2teaspoons) water
Melt the butter heating to just under boiling.
Whisk together in a stainless-steel bowl the vinegar, water, lemon juice and egg yolks, Place over a saucepan of water that has been bought to the boil and taken off the heat. Whisk continually until thickened cream consistency, slowly add butter continuing to whisk to produce a light creamy Hollandaise sauce. Season with a little salt and white pepper. Keep in a warm place.
To serve
Poach 4 eggs. To keep the eggs nice and compact bring a deep saucepan of water to a rolling boil, that is barely simmering, add a teaspoon of vinegar, break the eggs into a cup, and tip each one by one into the barely simmering water.
Wash the spinach, remove any large stalks, put a teaspoon of butter or a little olive oil into a pan, and cook as you would a stir fry, season with a little nutmeg.
Toast the English muffins, grill the tomatoes and the salmon cut into 4 pieces.
Place the muffins onto 4 plates, arrange on the spinach, salmon, tomatoes and eggs, spoon over the sauce and garnish with roughly chopped chervil.
