I went out for some supplies last week to keep an ill and snowed-in Sarah happy. Eggs Benedict were requested, but this was the result of a trip to Migros and the contents of the fridge. Wonderfully decadent and rich, this was a great start to the day. To make, you’ll need the following: 1 free range egg, 1 muffin, a handful of chopped spinach, milk, butter and some smoked salmon.
It’s a very simple process, starting with a classic white sauce. Melt a small nob of butter in a saucepan and sprinkle in some flour until it makes a paste. Cook it over a medium heat for a minute, ensure it doesn’t burn and stir in milk little by little. Keep adding milk until you reach a sauce-like consistency and give it a quick boil to get rid of the flour taste (seasoning with salt and pepper). Throw in the spinach and leave on a low heat while you cook your egg.
For the egg, simmer some water in a pan of water and crack in an egg. Make sure the eggs are fresh or you’ll end up with the yolk and whites separating. Simmer for a few minutes, covering the yolk every so often until cooked to your perfection.
Toast your muffin, lay on the salmon, poached egg and then spoon over your spinach sauce. Et voila! Enjoy.