Eggs Benedict

Preparation

1. Bring approx. 10 cm of water to a 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 a 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.
9. Garnish as required and serve.