Treasure house of vitamins and minerals, spinach must be included in the week's menu. The usage can be varied: chopped spinach leaves cooked with potatoes is a semi-wet vegetable with rotis, a few spinach leaves thrown in with mixed vegetables and turned into a soup is lovely on a cold winter night, chopped and blanched spinach makes a different sort of raita, spinach puree can be used in cutlets or kababs, the list goes on.
Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.
Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.
Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.
Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.
Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.
Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes.
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