Preparation
30 minutes
Cooking time
1 hour
Portions
4
Onsen eggs
4 eggs
Hollandaise foam
3 tbsp vinegar
1 shallot
chopped
3 peppercorns
1 egg
1 egg yolk
125 g butter
Some salt
1 knife tip of cayenne pepper
Some lemon juice
Spinach
1 shallot
chopped
Butter for sweating
200 g leaf spinach
Some salt
Some pepper
Some nutmeg
Serving
4 slices of plaited bread
Some fleur de sel
Some pepper
Some horseradish
Onsen eggs
Cook the eggs on a perforated stainless steel tray at 64 °C for 1 hour using the steam mode.
Hollandaise foam
Bring the vinegar, shallot and peppercorns to the boil in a small pan, then reduce by half over a low heat. Strain through a fine sieve into a bowl, gently squeezing the shallot with a spoon.
Add the egg and the egg yolk and mix well with a whisk. Melt the butter in a small pan and bring to the boil. Gradually add the melted butter to the mixture, stirring constantly.
Add salt, cayenne pepper and lemon juice to taste.
Put the hollandaise into a whipping siphon. Charge the siphon with a cartridge. Shake vigorously and keep warm.
Spinach
Sweat the shallot in butter in a large pan over a medium heat until translucent. Add the spinach and sweat until it wilts. Season with the other ingredients to taste.
Serving
Toast the slices of plaited bread. Spoon the spinach on top.
Carefully crack the eggs into a fine strainer to drain off the liquid. Set the eggs on top of the spinach.
Sprinkle over fleur de sel and pepper. Grate over a little horseradish. Crown with hollandaise foam.
Cooking steps
Steaming 64 °C for 1 Hrs
Tips
Add 30 minutes to the cooking time if using eggs straight out of the refrigerator.
Additional information
Recipe number
S02
Created by
V-ZUG LTD
Created on
26/1/22