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Preparation
For the Hollandaise sauce, put the yolks in a blender, add lemon juice, salt, peppper, and blend. Add the butter (melted and warm) little by little, until it reaches desired thickness. The spinach, sautee in olive oil with garlic, salt, and pepper. To poach the eggs, add the vinegar to the boiling water, make sure it is a light boil. Carefully place the eggs whole in the water and let boil for about 2 minutes, then place on a paper napkin to dry excess water. Toast the muffins, then place spinach, Tonnino tuna, poached eggs, top with hollandaise sauce, and decorate with chopped basil. |
