Toasted Croissant topped with Spinach Leaves
Serves 4
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Cook Time
15 min
Cook Time
15 min
  1. 180 g butter
  2. 4 egg yolks
  3. 5 ml lemon juice
  4. 4 extra large eggs
  5. 15 ml vinegar
  6. 4 croissants, sliced in halve and lightly toasted
  7. 6 spinach leaves, blanched
To make hollandaise
  1. Melt the butter.
  2. Place the egg yolks, lemon juice and melted butter (the heat from the melted butter cooks the yolks) in a food processor.
  3. Process until thick and creamy.
  4. Set aside.
To poach an egg
  1. Half fill a pan with water, bring to the boil and add 15 ml vinegar. (Vinegar is not vital but helps with the egg's appearance -vinegar coagulates the egg white turning it into a perfectly poached egg. The fresher the eggs, the better they poach. An egg straight from the chicken will poach without any need for vinegar.)
  2. Break the eggs, one by one on a plate or in a bowl.
  3. Use a spoon and spin the boiling water to slightly cool.
  4. Slide the egg into the centre of the whirlpool.
  5. Cook for 3-4 minutes until set.
  6. Remove with a slotted spoon.
  7. Work quickly to transfer each egg onto a plate, letting excess water drip back into the saucepan.
  8. Poached eggs should be served as soon as they are removed from the water as they get cold quickly.
  9. Top the toasted croissant with blanched spinach, a poached egg and spoon hollandaise over.
  10. Sprinkle with black pepper and serve immediately.
  1. Top with Parmesan shavings for a piquant taste.
Heidel Eggs - Mpumalanga's leading egg producer