- 2 egg yolks
- 30 ml (2 tbsp.) lemon juice
- 15 ml (1 tbsp.) water
- 125 ml (½ cup) salted butter, melted
- 15 ml (1 tbsp.) salted butter
- 225 g (8 oz.) mushrooms, sliced
- 1 litre (4 cups) baby spinach
- 4 english muffin
- 150 g (5 oz.) Essence-Ciel cheese, sliced
- 4 thin slices of ham, cut in 2
- 1.5 litres (6 cups) water
- 30 ml (2 tbsp.) white vinegar
- 8 eggs
- In a heat-resistant bowl, whisk the egg yolks, lemon juice and water.
- Place the bowl on a saucepan of boiling water to create a double boiler.
- Cook, whisking constantly for 4 to 5 minutes, until the mixture becomes thick.
- Remove the bowl from the double-boiler and gradually incorporate the melted butter, whisking constantly.
- Add a bit of boiling water if the sauce is too thick. Set aside at room temperature. If needed, reheat the hollandaise sauce just before serving.
- Heat a skillet at medium-high heat.
- Melt the butter and sauté the mushrooms.
- Add the spinach, set aside and keep warm.
- Slice the English muffins in two and spread them out on a baking sheet.
- Brown them in the preheated oven on broil.
- Garnish each broiled English muffin half with the ham, cheese and cooked mushroom and spinach mix.
- Put them back in the oven, which should be hot but turned off while the eggs are cooking.
- In a saucepan, pour 1.5 litres (6 cups) of water and add the white vinegar. Bring to a boil, then let simmer.
- Break an egg into a small bowl and pour it into the simmering water.
- Do the same with the other eggs. Keep the water simmering, but avoid boiling.
- Cook the eggs for about 4 minutes, or according to the desired doneness. Remove from the water using a skimmer.
- Place a poached egg on each English muffin half and garnish with hot sauce. Serve.
- The hollandaise sauce can be prepared in advance and kept in the fridge. Reheat in a double boiler just before serving.
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