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Salmon: Poached Eggs with Hollandaise, Smoked Salmon and Creamed Spinach
posted by Ang 11-15-100 8:39 AM
Poached Eggs with Hollandaise, Smoked Salmon and Creamed Spinach
Serves 4
1 1/2 to 2 pounds fresh spinach, trimmed
1/2 cup heavy cream
1/2 tsp. salt
1/8 tsp. pepper
1 cup prepared hollandaise sauce (or 1 pkg (0.9 oz) dry mix)
4 brioche slices or English muffins, split, toasted and buttered
1/2 pound smoked salmon, thinly sliced
8 poached eggs
Wash spinach thoroughly, but do not dry. Place in covered saucepan over medium heat. Cook 4-5 minutes until wilted. Remove and drain in colander. When spinach is cool, squeeze out excess water. Chop fine.
In large saute' pan, combine chopped spinach, heavy cream, salt and pepper. Cook over medium heat 2-3 minutes, until creamy. Prepare hollandaise sauce, keeping warm until ready to use.
To serve, place brioche or 2 muffin halves on warm plate. Top with creamed spinach. Arrange salmon slices over spinach. Crown with poached eggs. Spoon hollandaise sauce over eggs. Serve any remaining hollandaise sauce on the side. Garnish with sprigs of fresh herbs if desired.
