Snacks and Light Meals Recipes - Eggs Benedict Recipe

Ingredients

Serve 6

• 1 quantity Hollandaise Sauce

• 6 large mushrooms, stalks trimmed

• 6 tablespoons olive oil

• 500 g/1 lb spinach, trimmed

• 6 small eggs

• cayenne pepper, to garnish

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Method:

1. Make the hollandaise sauce first. Place a piece of Clingfilm over the surface of the sauce and sit the bowl over a pan of hot water to keep warm.

2. Arrange the mushrooms, cap side down, in an ovenproof dish. Drizzle over the olive oil, cover with foil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.

3. Meanwhile, wash the spinach and place in a large saucepan with just the water left on the leaves. Heat gently until just wilted.

4. Drain in a colander, pressing down firmly with a wooden spoon to squeeze out excess moisture, and chop roughly.

5. Poach the eggs for 3-4 minutes until just cooked. Remove the mushrooms from the oven, spoon the chopped spinach around them and carefully place a poached egg on top of each one.

6. Pour over the hollandaise sauce and place the dish under a preheated hot grill for 3-4 minutes until browned.

7. Sprinkle with a little cayenne pepper and serve immediately.