Eggs Benedict
Ingredients
- 4 slices of batard
- 1 bunch spinach
- 200g ham, smoked salmon smoked fish
- whatever takes your fancy
- 8 free range eggs
- 4 spoons Cannonhill Saffron & Dill Mayo
Method
Pick and wash the spinach. Place a pot on the stove on medium heat and half fill with water, add a couple of table spoons of vinegar to the water and allow to heat. Place a frying pan on high heat, add a little oil and butter when pan is hot. Place in the spinach and sauté quickly till wilted, season and remove to a sieve and allow to drain. Toast the Batard lightly and place on four plates. Poach the eggs. Place the spinach on the Batard, top with your meat or fish, top with poached eggs and spoon over the Cannonhill Saffron & Dill Mayo and serve.