Page 568 - YC Cooking School

4 English muffins, halved and grilled or toasted

8 slices ham
1 large handful fresh baby spinach

Tools

Knife
Chopping board
Small saucepan
Sieve or strainer
Kitchen spoons
Heatproof bowl
Whisk
Ladle
Ramekins or coffee cups

Large pot
Slotted spoon

What to do:

For the Hollandaise sauce

1. Place the onion, wine, water and white wine vinegar into a small saucepan and cook
uncovered until the liquid has reduced by two thirds.
2. Once reduced, strain and leave to cool to room temperature.
3. Melt the butter and set aside.
4. Place 3 tablespoons of the reduction and the egg yolks into a heatproof bowl, then fit
over a pot of gently simmering water.
5. Whisk the egg mixture continuously until it reaches 'ribbon stage' then remove from
the heat.
6. Slowly add the melted butter to the egg mixture, whisking continuously.

7. Season the Hollandaise with salt and pepper and serve immediately.

For the poached eggs

1. Break each egg into a separate ramekin or coffee cup and set aside.
2. Bring a pot of water (about 1 litre) to a gentle simmer and add the vinegar.
3. Carefully pour the eggs into the pot, giving each egg its own space. Note: When
poaching lots of eggs, it’s best to cook them in batches.
4. Poach the eggs for 2-3 minutes then carefully remove from the water using a slotted
spoon.

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