tbsp Kerrymaid Hollandaise Small handful of spinach leaves
g Eggs
1
Step 1
Frying pan or griddle pan, heat butter then cook flat mushrooms 2 mins each side. Remove from pan, add two slices of beef tomato and a sprinkle of thyme. Once you have color on one side, remove from pan keep warm.
2
Step 2
To a tall pan with simmering water add 2 tbsp of white wine bigger. TOP TIP have your eggs super fresh and cold. Drop them in until they form a tear drop. Quickly plunge into cold water then trim the comets tail of egg.
3
Step 3
To assemble: Toasted muffin, slice of tomato, mushroom – warm under grill for one minute.
4
Step 4
Drop trimmed egg into simmering water for 30 seconds. Arrange spinach on the mushroom to form an egg.
5
Step 5
Add the well-drained poached egg, coat with a spoonful of warm hollandaise. Season with salt and pepper.
6
Step 6
Serve immediately.
Ingredients
Increase Portion Size
g English Muffins, cut in half and toasted
g slices beet tomato
g flat mushrooms Pinch of Country Range Thyme
ml Country Range Salted Creamery Butter
tbsp Kerrymaid Hollandaise Small handful of spinach leaves