Preparation Steps
- Saute spinach in a saute pan- Poach 8 eggs and toast muffins.
Top each muffin with spinach, then a poached egg.
- To make the hollandaise sauce, melt the butter and keep it warm, but not hot.
Heat the lemon juice until just warmed.
Have small saucepan with boiling water and a measuring tablespoon ready.
- Place the top of a double boiler over hot water.
Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken.
Now add 1 tablespoon of the boiling water.
Continue to beat the sauce until it begins to thicken.
Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
- Now add the warmed lemon juice.
Remove the double boiler from the heat.
Beat the sauce briskly with a wire whisk.
Continue to beat the mixture as you slowly pour in the melted butter.
Add the salt and cayenne and beat the sauce until it is thick.
Serve immediately.