Description
A delicious and healthy brunch recipe combining sourdough bread with creamy spinach, perfectly poached eggs, and rich hollandaise sauce for a flavorful and satisfying meal.
Ingredients
Scale
- 1 loaf sourdough bread
- 8 eggs
- 5 oz spinach
- 3 cloves garlic
- 1 onion small or shallot
- 3/4 cup milk
- 1 tbsp flour
- 1/4 tsp nutmeg
- salt & pepper to taste
- olive oil spray
- 1.5 tbsp olive oil
- hollandaise sauce ingredients: 2 egg yolks
- 1/2 lemon juice
- 1/4 tsp salt
- 1 pinch cayenne
- 1/4 cup avocado oil
- assemble with: tomato slices
- parmesan grated fresh
Instructions
- Toast the sourdough bread slices with olive oil spray.
- Sauté garlic and onion in olive oil until translucent.
- Add spinach and cook until wilted, season with salt pepper and nutmeg.
- Prepare a roux by mixing flour and milk cook until thickened then combine with spinach mixture.
- Poach the eggs until whites are set but yolks remain runny.
- Prepare hollandaise sauce by whisking egg yolks lemon juice salt and cayenne slowly adding avocado oil until thick and creamy.
- Assemble by placing spinach mixture on toasted sourdough then add poached eggs top with hollandaise sauce tomato slices and grated parmesan.
Notes
- Use fresh spinach for best flavor and ensure eggs are poached gently for a perfect runny yolk
- Serve immediately for best taste
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Poached
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg