Informations supplémentaires
35 min.
|
865 kcal
|
intermediate
|
|
Printable version
1. Cook the potatoes
Preheat the oven to 425°F. Cut the potatoes in 2 or 4 depending on the size. Place on a baking sheet lined with baking paper. Add a drizzle of oil, the spices, salt and pepper. Mix together. Bake in the oven for 26-28 minutes until browned.
2. Setup
Chop the chives and garlic. Thinly slice the mushrooms. Thinly slice the tomato.
3. Cook the veggies
Heat a drizzle of oil in a skillet over medium heat. Cook the mushrooms 5-7 minutes until lightly browned. Add the garlic and spinach and cook 1-2 minutes. Add salt and pepper to taste. Keep warm.
4. Make the sauce
Melt the butter in a small saucepan over medium-high heat. When the butter is melted, add the powdered Hollandaise sauce and 180 2P | 250 3Pml of water. Whisk. Bring to a boil and simmer 2-3 minutes over medium heat until the sauce thickens. Add salt and pepper to taste.
5. Cook the eggs
Bring a saucepan with water filled halfway to a boil. When the water boils, reduce the heat to medium. Crack eachegg into a glass or small bowl. Slowly pour 1 to 2 eggs max at a time into the saucepan. Cook 2-3 minutes. Remove with a slotted spoon and place on a plate. Repeat the process with the remaining eggs.
6. Plate your dish
Toast the english muffins in a toaster. Garnish with the mushroom mixture, poached egg, Hollandaise sauce and chives. Serve with the potatoes and tomato slices seasoned to taste. Bon appétit!
2unitEnglish Muffins
4unitFresh egg
40gHollandaise Sauce Base
80gBaby Spinach
110gWhite Medium Mushroom
1unitGarlic Clove(s)
500gFingerling Potatoes
1unitChives
1unitTomato(es)
6gSpice Mix (Smoked Paprika,Onion Powder,,)
70gUnsalted Butter
What you need
sheet pan, pots, pan, slotted spoon, bowl, whisk
865 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
71g
24%
fat
58g
89%
cholesterol
451mg
150%
fiber
11g
44%
protein
21g
saturated
33g
165%
sodium
479mg
20%
sugar
7g
trans
3g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg