(Atrium DUMBO)
There's something both classy and casual about this dish. Time to dress up your brunch and dress down, relax and enjoy your morning.
Cook Time:
Prep Time:
Total Time:
Servings: 2
Ingredients:
2 pound spinach
4 Slices ham, each slice 1/8 inch thick
4 cup cream
5 Egg yolks
1/2 cup white wine vinegar
1 teaspoon freshly cracked black pepper, divided
2 tablespoon chopped shallots
8 tablespoon butter (1 stick), melted
Espelette (or Cayenne) pepper
Lemon Juice, to taste
Salt
Bagel
Preparation:
Blanch spinach in a pot of salted boiling water and them shock in ice water.
After cold remove excess water "set one pint aside for the creamy spinach."
Reduce one quart of cream by 1/4 and then blend hot with the pint of spinach that was set aside.
Separate 5 egg yolks and whisk over double boiler with a little water.
After lightly cooked add a reduction of shallot, black pepper, and white wine vinegar.
Slowly add melted clarified butter until emulsified.
Finish with espelette pepper, lemon juice, and salt and remaining pepper.
With heated water and a touch of white vinegar swirl the water and drop the egg as close as possible.
While egg is poaching butter half a large plain bagel and toast. At the same time sear thick slice of ham, and heat the creamed spinach with more blanched spinach.
Put the bagel down first, creamy spinach, slices ham, poached egg, and finish with the sauce and small piece of chervil for garnish.
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