Eggs Norwegian

• Fore Eggs Norwegian:
• 4 eggs
• 4 cups baby spinach leaves
• smoked salmon
• 2 english muffins
• 1 Tbsp white vinegar
• For Hollandaise Sauce:
• 2 egg yolks
• 1.5 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1/2 tsp light brown sugar
• 3 oz. unsalted butter
• salt and pepper
• pinch cayenne pepper

1. 1. Prepare Hollandaise: Whisk together all ingredients except butter in small saucepan. Cut butter into small chunks and add to pan. Heat pan on medium and whisk constantly until butter is completely incorporated. If sauce separates, add 1 tbsp water. Keep sauce warm on low and stir occasionally.
2. 2. Add three inches of water to large pot and bring to a boil. While pot is heating, place muffins in toaster (but do not start yet) and place spinach in a bowl with a little bit of water and place in microwave (but do not heat yet).
3. 3. Once water is boiling, reduce heat to medium for water to be at a low boil or simmer. Add 1 tbsp white vinegar (this will keep eggs together).
4. 4. Crack one egg into a small bowl or ramekin and carefully/quickly pour it into the water as close to the surface as possible. May cook 2 eggs at a time. Cook 2.5 to 3.5 minutes. Remove with slotted spoon and place on plate. Cover if not able to serve immediately.
5. 5.Repeat with remaining two eggs and while they cook, toast muffins and cook spinach in microwave for 30 seconds or until wilted.
6. 6. On each plate, place two English muffin halves, face-up. Then place a thin layer of smoked salmon on each. Then a layer of spinach (drained). Then a poached egg. Drizzle hollandaise in a zig-zag pattern over the towers and serve.

eggs, eggs, baby spinach, salmon, english muffins, white vinegar, hollandaise sauce, egg yolks, lemon juice, white wine vinegar, brown sugar, unsalted butter, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/eggs-norwegian-1258195 (may not work)