Materials
Servings: 6
12 poached eggs
12 small Thessaloniki koulouria
1 tbsp vinegar
50 gr. olive oil
3 spring onions
300 gr. baby spinach
50 gr. dill, chopped
50 gr. myrtle, chopped
For the hollandaise sauce:
350 gr. clarified butter
2 egg yolks
30 gr. lemon juice
20 gr. white wine vinegar
Salt Pepper
Step 1
Hollandaise sauce: To make the clarified butter, melt it in a saucepan. Remove the solid milk residues that will form and keep the rest of the pure butter that will remain.
Step 2
Put the egg yolks in a bain-marie and beat them with a whisk, adding the lemon and vinegar. After the yolk starts to set, slowly add the clarified butter and continue mixing. Add salt and pepper to taste.
Step 3
Heat water in a saucepan and add a little salt and a spoonful of vinegar. When the water starts boiling, crack the eggs in, two at a time, and cook them on low heat for 2-3 minutes. Place them on a plate.
Step 4
Put the koulouria in a preheated oven at 180o C for 2 minutes so that they warm up. Then sauté the spring onion and spinach in a pan with a little olive oil for 1 minute. Season with salt and remove from the pan.
Step 5
Put the koulouria on plates and put the sautéed spinach on them. Place an egg on top of the spinach and finish with hollandaise sauce. Garnish with myrtle and dill.
READ MORE: Our Top 10 most loved Greek dishes.