Had a heavy carnival? Got a two-, or maybe three-day hangover? Then this dish is for you. Of course, even if you didn't celebrate carnival. You can treat your roommates to this dish because if you make it right, it is really very tasty! Be careful, because you need some skills for this. Both making hollandaise sauce and poaching an egg are not the easiest things to do, but practice makes perfect. So, our tip is to just give it a try! Alternatively, you can always omit the hollandaise sauce and replace it with a ready-made sauce of your choice!
- 4 kaiser buns
- 4 eggs
- 250 g baby spinach, washed
- 4 egg yolks
- 200 g butter
- 50 ml white wine vinegar
- 1/2 shallot, thinly sliced
- 1/2 teaspoon black peppercorns
Method of preparation
The hollandaise sauce:
- Start with the Hollandaise sauce. Put a pan on very low heat, add butter and clarify it.
- Skim away any solid particles that rise to the top without overheating the butter.
- You should be left with golden clarified butter.
- Meanwhile, put the shallot, peppercorns and vinegar in a small pan. Let this reduce by three-quarters. Pour this through a sieve and set aside.
- Place the egg yolks, vinegar reduction and salt in a glass or metal bowl over a large pan of boiling water and whisk until doubled in volume.
- Remove the pan from the heat and slowly add the clarified butter, little by little, until fully incorporated and emulsified.
- If it becomes a little thick or looks like it is starting to split, add some warm water.
The eggs and buns:
- Poach the eggs as follows: first, add 1 tbsp vinegar to a pan of water over medium heat.
- Next, crack the eggs into small cups and swirl the water.
- Then, one by one, drop the eggs into a pan of boiling water and poach for 3 minutes.
- Meanwhile, put the kaiser rolls in the oven for a while.
- Briefly fry the spinach in a frying pan so that they become smaller.
- It is important to drain the spinach well.
- Divide it between the buns. Place a poached egg on each half.
- Gently heat the Hollandaise sauce in a pan of boiling water and spoon a generous amount over the eggs.
If you don't make your own Hollandaise sauce, you can replace it with a sauce of your choice. (Mayonnaise is always good!)