Poached Egg on Soda Farl with Wilted Spinach and Hollandaise

Toasted soda farl topped with wilted spinach, a perfectly poached egg, and rich homemade hollandaise sauce with roasted vegetables.

Vegetarian Breakfast Spinach Eggs Brunch

Estimated Nutrition

Calories

2185

kcal / serving

2185 kcal total

Carbs

48.2g

per serving

48.2 g total

Fat

208.4g

per serving

208.4 g total

Protein

34.5g

per serving

34.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

White Wine Vinegar

For the hollandaise reduction

tsp

White Wine Vinegar

For poaching water

Dairy

piece

Egg Yolks

Free-range

200

Unsalted Butter

Melted

Butter

For wilting spinach

piece

Egg

Free-range

GrainsCereals

piece

Soda Farl

Liquids

tbsp

Water

NutsSeeds

piece

Bay Leaf

Dried or fresh

0.5

tsp

Black Peppercorns

Whole

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

100

Spinach

Roasted Artichoke Hearts

From a jar

Roasted Peppers

From a jar

Method

Boil vinegar, bay leaf, peppercorns, and water in a pan until reduced by half.

Sieve the liquid into a bowl.

Blend egg yolks with the reduction while slowly adding melted butter to form hollandaise.

Wilt spinach in a frying pan with butter and season with salt and pepper.

Squeeze excess moisture from the spinach using a colander.

Cut a 7cm round from the soda farl and fry in olive oil until browned.

Create a whirlpool in simmering water with vinegar and poach the egg for one minute.

Assemble by placing spinach on the farl, adding the egg, and pouring over hollandaise.

Garnish with roasted artichokes and peppers and score the egg yolk.