for 4 person

Spinach

1 tbsp	butter
1	onion, finely chopped
600 g	frozen chopped spinach, slightly defrosted
1 tsp	salt
a little	pepper

Eggs

1 ½ litre	water
1 dl	white wine vinegar
8	fresh eggs

Serve

2 ½ dl	hollandaise sauce
8 slice	toast bread (approx. 200 g)
	salt and pepper to taste
½ bunch	chives, finely chopped

How it's done

Spinach

Melt the butter in a pan, add the onion and spinach, sauté for approx. 5 mins. until all the liquid has evaporated. Season the spinach, keep warm.

Eggs

Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs individually into a cup, carefully slide into the gently boiling water, poach for approx. 4 mins. at just below boiling point, remove with a slotted spoon, keep warm on a plate.

Serve

Heat the Hollandaise sauce in a small pan. Lightly toast the slices of bread in a toaster and arrange on plates. Top with the spinach, eggs and sauce, season and scatter over the chives.

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