Rich and velvety smooth, homemade Hollandaise sauce is elevated to astronomical new heights with the addition of slightly sweet and tangy cultured butter. A sprinkle of paprika lends a lovely smoky note to this impressive weekend brunch entrée.

  • Serves: 8
  • Prep time: 20 minutes            
  • Cook time: 20 minutes
     
  • 2 tsp (10 mL) distilled vinegar    
  • 2 tsp (10 mL) olive oil    
  • 6 cups (1.5 L) loosely packed baby spinach     
  • 4 whole wheat English muffins, halved    
  • 8 eggs     
  • 8 slices PC Bay of Fundy Smoked Salmon 70306    
  • ¼ tsp (1 mL) salt    
  • ¼ tsp (1 mL) PC Black Label Smoked Paprika 01328    
  • Hollandaise Sauce:        
  • 1 pkg (250 g) PC Black Label Normandy-Style Cultured Unsalted Butter 00909    
  • 4 egg yolks    
  • 1 tbsp (15 mL) fresh lemon juice    
  • 1/4 tsp (1 mL) salt    
     
  1. Make Hollandaise Sauce: In medium saucepan, add 2 inches (5 cm) water. Bring to boil over high heat; reduce heat to medium- low. Place butter in microwave-safe bowl; heat on HIGH in microwave until just melted.
  2. In stainless steel or glass bowl that fits over saucepan of simmering water, add egg yolks, lemon juice and 1 tbsp (15 mL) water. Place bowl over simmering water; whisk continuously for about 3 to 5 minutes or until egg yolks thicken to a ribbon stage. (If eggs are cooking too quickly, remove from heat and adjust simmering temperature). Once thickened, place on counter on top of a wet dish towel to prevent bowl from moving. Gradually add melted butter, whisking constantly. Stir in salt. Cover with plastic wrap; set aside on kitchen counter next to stovetop until ready to serve.
  3. Preheat broiler. In wide shallow saucepan, add vinegar and 4 inches (10 cm) water. Bring to a simmer over medium heat.
  4. Meanwhile, in large nonstick frying pan, heat oil over medium-high heat. Add spinach; sauté for about 1 minute or until just wilted. Transfer to strainer; using a wooden spoon, press out excess water. Place spinach in bowl; cover with plastic wrap.
  5. Arrange English muffin halves on a baking sheet; toast under broiler for about 2 minutes or until browned.
  6. Crack eggs one at a time into simmering water. Poach eggs for about 4 to 5 minutes or until whites have completely set and yolks feel soft to the touch. Using slotted spoon, gently remove eggs and transfer to a plate lined with paper towel.
  7. To serve, divide spinach among the English muffin halves; arrange 1 slice of smoked salmon on top of each. Top each with a poached egg; season with salt. Transfer to individual plates; spoon Hollandaise Sauce generously over top of each; sprinkle with paprika.
     
  • Makes 8 servings
  • Per serving: 450 calories, fat 36 , sodium 650 mg, carbs 16 g, fibre 1 g, protein 16 g