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Credit: Blake Faure, Co-Owner/Co-Executive Chef, Golden Pheasant Inn, Erwinna, Pa.
The National Culinary Review, May 2013
3 T. lemon juice, freshly squeezed
3 T. water
3 egg yolks
1 cup unsalted butter, cut in pieces
Salt and pepper, to taste
1 T. olive oil
4 cups fresh spinach
1 t. white wine vinegar
1 English muffin, split
¼ cup pea tendrils
1. In small, heavy saucepan, combine lemon juice and water. Cook over high heat until reduced to about 2 T. (approximately 3-5 minutes). Remove from heat; whisk in egg yolks until fully incorporated. Return pan to low heat. Whisk in butter, one piece at a time, until sauce is thick (approximately 2-3 minutes). Season with salt and pepper.
2. Warm oil in saute pan over medium heat. Saute spinach until wilted. Season with salt and pepper; set aside. Fill small, heavy saucepan halfway with water; add vinegar, bring to rolling simmer. Carefully add eggs, making sure not to break yolks. Cook 2 minutes for soft poach (longer for firmer poach). While eggs cook, toast English muffin.
3. To serve: Top each English muffin half with spinach, 1 poached egg, hollandaise and pea tendrils.
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