INGREDIENTS:
• 150ml Classic Extra Virgin Olive Oil
• 2 tablespoons of White Wine Gallo Vinegar
• 2 eggs
• 2 gemas
• 2 slices of rye bread
• 50g leaf spinach
• Salt and ground black pepper to taste
PREPARATION MODE:
Sauce:
Mix the egg yolks, 1 tablespoon of vinegar and black pepper to taste in a bowl.
Put it in a water bath and stir until the yolk starts to cook; At that point, add two tablespoons of hot water and then the 120ml of olive oil, constantly beating until obtaining a thick and homogeneous sauce. Reserve.
Spinach:
Saute the spinach seasoned with salt and black pepper to taste in olive oil. When ready, book.
poached eggs:
Place a pan with water and 1 tablespoon of vinegar over low heat. Break the egg into a bowl and set aside. When the water starts to boil, stir it with a whisk in a circular motion until it forms a whirlpool. Take the bowl with the egg and carefully pour it into the center of the swirl. Expect to cook for about 3 minutes (if you like the yolk very soft) or 5 minutes (if you like the yolk a little more consistent and creamy).
Remove the egg, place on a plate lined with napkins to help dry. Repeat the process with the other egg, or if you prefer, you can do both simultaneously in 2 separate pans.
Assembly:
To assemble, place the sautéed spinach on top of the toasted bread, then the eggs and finally the hollandaise sauce. Finish with a drizzle of olive oil to further enhance the flavor of your dish.
The tip for a super tasty bread is to spread some olive oil on its ends and place it in the frying pan until golden.
Preparation time: medium
Difficulty: medium
Number of people: 2 people
INGREDIENTS:
• 150ml Classic Extra Virgin Olive Oil
• 2 tablespoons of White Wine Gallo Vinegar
• 2 eggs
• 2 gemas
• 2 slices of rye bread
• 50g leaf spinach
• Salt and ground black pepper to taste
PREPARATION MODE:
Sauce:
Mix the egg yolks, 1 tablespoon of vinegar and black pepper to taste in a bowl.
Put it in a water bath and stir until the yolk starts to cook; At that point, add two tablespoons of hot water and then the 120ml of olive oil, constantly beating until obtaining a thick and homogeneous sauce. Reserve.
Spinach:
Saute the spinach seasoned with salt and black pepper to taste in olive oil. When ready, book.
poached eggs:
Place a pan with water and 1 tablespoon of vinegar over low heat. Break the egg into a bowl and set aside. When the water starts to boil, stir it with a whisk in a circular motion until it forms a whirlpool. Take the bowl with the egg and carefully pour it into the center of the swirl. Expect to cook for about 3 minutes (if you like the yolk very soft) or 5 minutes (if you like the yolk a little more consistent and creamy).
Remove the egg, place on a plate lined with napkins to help dry. Repeat the process with the other egg, or if you prefer, you can do both simultaneously in 2 separate pans.
Assembly:
To assemble, place the sautéed spinach on top of the toasted bread, then the eggs and finally the hollandaise sauce. Finish with a drizzle of olive oil to further enhance the flavor of your dish.
The tip for a super tasty bread is to spread some olive oil on its ends and place it in the frying pan until golden.
Preparation time: medium
Difficulty: medium
Number of people: 2 people
