Poached Egg And Bacon
This recipe combines the richness of hollandaise sauce with the freshness of spinach and the savory goodness of bacon, topped with perfectly poached eggs. It's a delightful and satisfying dish that makes for a wonderful breakfast or brunch option.
— Constant Cookbook
Ingredients
- 500g whole leaf spinach
- 4 medium size eggs
- 6 tablespoons hollandaise sauce
- 55g bacon
- chopped parsley to garnish
Instructions
- Fry the bacon in an oily pan until crispy and brown, leave on a piece of kitchen towel to drain any oil. Cook the spinach according to pack instructions and squeeze out any excess moisture. Meanwhile, bring a pan of water to the boil and carefully crack the eggs into the water to poach for about 2-3 minutes.
- Once the eggs are down put each egg on a bed of the spinach and bacon and spoon over the hollandaise sauce. Garnish with chopped parsley.
Yield
Serves 4
Comments
No comments found.