Eggs Benedict

Ingredients

• 4 x 60g eggs
• 1 tablespoon olive oil
• 4 Portobello mushrooms
• 125g shaved smoked ham
• 1 bunch (200g) English spinach, washed and trimmed

Hollandaise

• 3 (from 60g eggs) egg yolks
• 2 tablespoons lemon juice
• 100g unsalted butter, cubed
• Salt and pepper, to season

Method

1. For the hollandaise, whisk egg yolks and lemon juice in a heatproof bowl. Place bowl over a saucepan of simmering water over low heat. Whisk for 3 minutes or until mixture becomes thick and pale. Add 1 cube butter at a time, whisk until melted. Repeat with remaining butter (this will take about 10 minutes). Remove from heat. Season with salt and pepper.
2. Fill the pot of the Precision Poacher with water up to the POACH fill line. Cover with the lid and insert the probe through the vent. Press METHOD button to select POACH. The default temperature and time are shown on the LCD screen. Press START to preheat water. When preheat has finished, the unit will beep. Carefully crack in eggs. Cover with the lid and insert probe through the vent without touching the eggs. Press START to poach the eggs for 4 minutes. Take them out with a silicon slotted spoon and drain on paper towel.
3. Meanwhile heat oil in a frying pan and sauté mushrooms on medium-high for 5 minutes or until softened.
4. Place one poached egg on a mushroom. Spoon over hollandaise and serve with ham and spinach.