Jul 04 2012
8 eggs, room temperature $1.60
4 whole wheat English muffins $0.60
4 cups baby spinach $4.44
4 egg yolks $0.80
1 tablespoon freshly squeezed lemon juice $0.04
1/2 cup butter, melted $0.45
1 tablespoons vinegar $0.03
Total Cost $7.98
Cost per serving $1.99
1.) Place three pots of water on the stove. Bring one to a rolling boil; one to a boil, and then down to a bare simmer; and leave one nicely simmering.
2.) Toast English muffins and as they come out of the toaster, place each half open face on a plate.
3.) To the pot that’s at a rolling boil, add the spinach and blanch for one minute. Drain, sprinkle with salt and pepper; and divide evenly among English muffin halves.
4.) Meanwhile, to the pot that’s nicely simmering, add one tablespoon of vinegar and stir. Gently add eggs, one by one, waiting until the whites slightly set around one before adding another. As eggs finish poaching (you’ll know when the white has completely set around the yolk,) remove with a slotted spoon and place each on a muffin halve topped with spinach. Sprinkle lightly with salt and pepper.
5.) Meanwhile, make the hollandaise sauce: place a glass bowl over top of the pot that’s barely simmering, making sure that the water does not touch the bottom of the bowl. Add egg yolks and lemon juice to the bowl and whisk rapidly, until ribbons begin to form in the eggs. Be careful not to get the eggs too hot or they will scramble. Slowly add butter and whisk until yolks are double in volume. Remove from heat and whisk in salt. Drizzle over top of poached eggs.
6.) Serve and enjoy!