Œuf Mollet Bernaise is one of my absolute favourite dishes. So delicate and divine. It consists of all my favourite foods: artichoke, spinach, poached egg and béarnaise sauce.
Ingredients for 2 people
For the Artichokes & Spinach
2 eggs
2 artichokes
Spinach (approx. 150–200 g)
1 onion
1 pinch of salt
1 pinch of pepper
For the Béarnaise Sauce
200 g butter
3 egg yolks
2 tbsp chicken stock, white wine or vegetable stock
½ tsp lemon juice
1 pinch of salt
Method
Prepare the artichokes:
Cook the artichokes in plenty of salted water for about 45 minutes until tender. Leave to cool until lukewarm. Remove the leaves and scrape out the choke (the hairy centre). Trim the stalk so the heart sits flat and stable on the plate.
Sauté the spinach:
Finely chop the onion. Sweat gently with a little butter and a pinch of salt, covered, until translucent. Roughly chop the spinach, add to the pan and cook briefly until wilted. Season with salt.
Make the Béarnaise sauce:
Melt the butter. Whisk the egg yolks with 2 tbsp stock, white wine or vegetable stock over a bain-marie (gentle heat, not boiling) until creamy. Gradually pour in the melted butter while whisking continuously until the sauce thickens. Season with ½ tsp lemon juice and salt. If the sauce does not emulsify, allow it to cool slightly (lukewarm) and whisk again briefly.
Poach the eggs:
Bring water to the boil, then reduce the heat so it is just simmering. Crack each egg into a cup and carefully slide into the water. Poach for about 3 minutes. Remove and drain.
To serve:
Place the artichoke hearts on plates, arrange the spinach alongside. Top with the poached egg. Spoon over the Béarnaise sauce and serve immediately.
Leave a Reply