There's something both classy and casual about this dish. Time to dress up your brunch and dress down, relax and enjoy your morning. 

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

For the spinach:

Step 1:

Blanch spinach in a pot of salted boiling water and them shock in ice water.

Step 2:

After cold remove excess water "set one pint aside for the creamy spinach."

Step 3:

Reduce one quart of cream by 1/4 and then blend hot with the pint of spinach that was set aside.

The sauce "hollandaise":

Step 1:

Separate 5 egg yolks and whisk over double boiler with a little water.

Step 2:

After lightly cooked add a reduction of shallot, black pepper, and white wine vinegar.

Step 3:

Slowly add melted clarified butter until emulsified.

Step 4:

Finish with espelette pepper, lemon juice, and salt and remaining pepper.

For the final product:

Step 1:

With heated water and a touch of white vinegar swirl the water and drop the egg as close as possible.

Step 2:

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.

Step 3:

Put the bagel down first, creamy spinach, slices ham, poached egg, and finish with the sauce and small piece of chervil for garnish.