Eggs Benedict with spinach
1 serving
40 minutes
Eggs Benedict with spinach is a refined dish of European cuisine that combines the tenderness of poached eggs, the crispy texture of baguette, and the rich flavors of spinach and bacon. The history of this breakfast dates back to the late 19th century when it appeared in New York but has since gained many variations. The creamy hollandaise sauce enveloping the egg adds elegance and softness to the flavor. Aromatic bacon adds richness while spinach brings freshness and lightness. This dish is perfect for morning enjoyment as it provides energy and exquisite taste. It can be served for a late breakfast or even a light lunch, impressing guests with its harmony of flavors and elegant presentation.
1
We cut a piece of baguette and slice off the top.
- Bread roll (bun): 2 g
2
Slice the leek into half rings and sauté in olive oil. Add spinach, salt, and pepper, and continue to sauté.
- Leek: 30 g
- Olive oil: 30 ml
- Spinach: 100 g
- Sea salt: to taste
- Ground black pepper: to taste
3
We fry the bacon. We fry the bread in the bacon fat.
- Bacon: 50 g
4
On toasted bread, we place spinach, bacon, and poached egg. We drizzle with hollandaise sauce.
- Spinach: 100 g
- Bacon: 50 g
- Chicken egg: 2 pieces
