Glebe House Eggs Benedict
Prep time: 5 minutes / 20 minutes |
8 free-range organic eggs
4 thick slices of white bread
For the creamed spinach:
2 lb fresh spinach
8-12 oz cream
salt and ground pepper
freshly grated nutmeg
First make the cremed spinach. Put the leaves into a heavy saucepan on a very low heat and cover tightly. After a few minutes, stir and replace the lid. When the spinach is cooked, after about 5-8 minutes, strain off the copious amount of liquid that has been released and press between tow plates until almost dry. Chop roughly and return to the pan. Increase the heat, add the cream to the spinach and bring to a boil, stir well and thicken with a little roux if desired. Continue stirring until the spinach has absorbed most of the cream. Season with salt, pepper, and freshly ground nutmeg to taste. (If you wish, the spinach may be cooked ahead and reheated.)
Next poach the eggs. Bring a small pan of water to a boil. Reduce the heat, swirl the water with a ladle, crack open an egg and slipit gently nt the centre of the whirlpool. Cook for 3-4 minutes until the white is set and theyok still soft and runny - the water shot not boild again, but bubble very gently just below boiling point.
Toast and butter the bread and place on 4 warm plates. Spread the creamed spinach over the toast and top each portion with two poached eggs. Serve with freshly ground pepper and a few flakes of Maldon sea salt – divine.