Free Range Eggs Benedict with Burnt Butter Hollandaise
Step 1: Place the Verjuice, bay leaf and peppercorns into a saucepan over a high heat and reduce to two tablespoons of syrup.
Step 2: Place the unsalted butter into a small pot over a high heat and cook for 5 to 6 minutes until nut brown, immediately remove from the heat, pour into a heat proof jug and leave for 5 to 6 minutes to cool slightly.
Tip: The butter will turn nut brown at approximately 150C.
Step 3: To make the hollandaise, place the egg yolks and cooled Verjuice reduction into a food processor and combine to emulsify. Whilst the food processor is running, very, very slowly add the warm butter to the egg mixture until it’s all gone and the consistency is that of mayonnaise. Season to taste, set aside and keep warm.
Step 4: Meanwhile, place a large high side pan half filled with water over a high heat then bring back to a gentle simmer. Crack the eggs into a bowl then, swirl the water around and gently slide the eggs into the water to poach. Gently scoop each egg out with a slotted spoon and place onto a plate lined with kitchen towel to drain. Keep eggs warm.
Tip: Poach for approximately 4 minutes for a soft yolk and approximately 8 minutes for a firm to hard yolk.
Step 5: Toast the sourdough, then drizzle with Extra Virgin Olive Oil and set aside.
Step 6: Place the spinach into the egg poaching water and cook for 20 seconds to just wilt it. Remove from the heat, strain and squeeze out any excess water using tongs.
Step 7: To serve, place the toasted sourdough onto 4 serving plates then top with the spinach, two poached eggs, and hollandaise. Season with sea salt and freshly ground black pepper.