Ingredients
serves 2
- 2 slices of brioche bread
- 2 eggs
- 1 tbsp vinegar
- 200 g fresh spinach
- 1 tbsp oil
- 150 g Le Gruyère AOP
- salt and pepper
- chopped chives for garnishing
- Hollandaise Sauce:
- 1 shallot
- 1/2 dl white wine
- 1 tbsp white wine vinegar
- 2 stalks fresh tarragon or 1 tbsp dried tarragon
- 150 g butter
- 3 egg yolks
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
Preparation
-
The hollandaise sauce: Peel and finely chop the shallot and place in a small saucepan with the wine, vinegar and tarragon. Bring to a boil and simmer until the liquid is reduced to half. Strain the liquid through a sieve.
-
Melt the butter in a saucepan and let simmer for a while. Remove the milk solids by pouring the melted butter into a bowl; the milk solids will remain in the saucepan.
-
Pour the wine reduction back into another saucepan and whisk in the egg yolks. Bring to a simmer, continuously whisking. Once the mixture is a light yellow, remove from the heat. While continuously whisking, add the melted butter in a slow stream. Season to taste with lemon juice and salt. Keep warm.
-
To prepare the eggs, bring a pot of water to a boil. Add vinegar and a pinch of salt. Reduce the heat to a simmer. Crack an egg into a cup. Lower the cup into the water and gently tip the egg into the water. Cook for about 2-3 minutes. Remove the egg with a slotted spoon and let drain on a paper towel. Repeat the same with the other egg.
-
Sauté the spinach in oil in a frying pan and season to taste with salt and pepper.
-
Toast the brioche bread. Top with a slice of Le Gruyère AOP, spinach, egg and finally the hollandaise sauce. Garnish with chives if you wish.
Bon
Appétit
Appétit
