Inspired by one of my favourite bed time stories, this is a great spin on a classic brunch dish.
Serves 6
Step 1. Pesto Hollandaise
Ingredients:
4 Benniks free range egg yolks
2T lemon juice
350g butter (melted warm)
5T of basil pesto
1 handful of baby spinach (washed & stems removed)
Sea salt
Freshly ground black pepper
Method:
Blitz the egg yolks, lemon juice and sugar for a few seconds with a hand held wand blender or food processor and then in a slow steady stream add the warm melted butter until it is all incorporated creating a rich thick hollandaise. Now add the pesto and spinach continuing until hollandaise is smooth. Season with salt and pepper to taste and keep in a warm spot until serving.
Step 2: Cooking & serving
Ingredients:
Hot salted water
2T white wine vinegar
6 English muffins
Canola oil
12 slices of Harrington’s sliced leg ham
6 handfuls of baby spinach
12 Benniks free range eggs
Pesto Hollandaise
Method:
Preheat the oven to 100 degrees.
Place a saucepan of hot salted water with the white vinegar on the heat and bring up to the boil.
Toast the English muffins and keep warm in the oven.
Heat a skillet to medium to high heat on the stovetop. Add the oil and saute the ham until golden brown and crispy around the edges. Hold in the warm oven.
Using the same skillet you cooked the ham in wilt the spinach on a medium heat. Add tablespoon of water to aid the process. Cook until leaves just become soft. Hold in the pan and season with a little salt and pepper.
Turn the water down to a gentle simmer. Poach your eggs to desired doneness (3 mins is usually plenty for soft runny yolks).
For plating, place the English muffins on warm plates. Top with ham wilted spinach poached eggs and finally coat everything with a liberal helping of hollandaise. Add a coffee or a glass of The Daily Squeeze Orange Juice and you’re good to go.