These eggs are prepared in soufflé molds with a spinach base and served with quickly made hollandaise sauce in the blender. It's very easy and delicious. Ideal for a brunch or a special breakfast. You can prepare them with 1 egg.
10 tablespoons butter, (for the hollandaise sauce)
2 egg yolks, (for the hollandaise sauce)
1 tablespoon lime juice, (for the hollandaise sauce)
Tabasco sauce, drops, (for the hollandaise sauce)
pieces of bread, or bagels cut into strips and toasted (for serving)
Preparation
40 mins
0 mins
Low
Preheat the oven to 375°F (190º Celsius).
Cook the spinach in a pot with a little water until it reduces completely, about 2 minutes.
Place over a strainer and drain, squeezing well to remove all the liquid.
In the pot where you cooked the spinach, add the onion and cook with a tablespoon of butter until it is translucent, then add the finely chopped garlic. Return the drained spinach and add the 2 tablespoons of cream. Season with salt, pepper, and a pinch of nutmeg. Set aside.
Grease the soufflé molds (ramekins) with butter.
Divide the spinach among the soufflé molds and place the raw eggs on top (you can put 1 egg or 2 per mold). Bake for 15 minutes (if it’s one egg) or 18 minutes (if there are 2 eggs).
Prepare the hollandaise sauce. First, melt the 10 tablespoons of butter previously cut into pieces in a container in the microwave until they are ¾ melted (there should still be some chunks).
Place the two egg yolks in a blender, along with the lemon juice, a few drops of Tabasco, salt, and pepper. Blend well.
With the blender running, add the ¾ melted butter and let everything mix well. It should result in a thick and creamy sauce. Taste and add more salt and pepper if needed.
Remove the eggs from the oven and place a tablespoon of hollandaise sauce on each one.
Serve with toasted bread strips.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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