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QimiQ
Benefits
Creamy indulgent taste with 100 % butter flavour
Enhances the natural taste of added ingredients
Acid and alcohol stable
15
medium
Tips
Toast bread can be used instead of English muffins
Ingredients for 10 portions
1
tbsp
Vinegar
10
Egg(s)
80
g
Shallot(s),
finely sliced
20
g
Butter
400
g
Young spinach
Salt and pepper
10
slices
Ham,
or bacon
English muffins
4
tbsp
Butter,
softened
For the sauce hollandaise
125
g
QimiQ Cream Base
60
ml
White wine
4
Egg yolk(s)
300
g
Clarified butter
1
Lemon(s),
juice only
Salt and pepper
Method
1.
Bring approx. 10 cm of water to the boil in a saucepan. Add the vinegar.
2.
Crack open the eggs and slide them carefully into the simmering water. Poach the eggs for approx. 2.5-3 minutes (the egg yolks should be soft in the middle). Remove from the water using a draining spoon.
3.
Sauté the shallots in the butter. Add the spinach and season to taste with salt and pepper.
4.
Fry the ham or bacon in a pan at middle temperature until crispy. Halve the English muffins, spread with the softened butter and lightly toast.
5.
For the sauce hollandaise: bring the white wine to the boil and reduce by half.
6.
Using an immersion blender, blend the QimiQ Sauce Base with the egg yolks until smooth. Slowly add the clarified butter whilst stirring continuously.
7.
Add the white wine reduction and lemon juice and mix well. Season to taste with the salt and pepper.
8.
Place a slice of ham or bacon onto each toasted muffin half. Place the spinach and poached egg on top and cover with the sauce hollandaise.
