250g butter-flavoured Marvello
4 egg yolks
1 tsp white wine vinegar
1 waffle, small
3 slices parma ham, grilled
70g creamed spinach
2 fresh eggs, softly poached
To serve, freshly chopped chives
- Melt the butter-flavoured Marvello and try and remove some of the white solids. Keep it warm.
- Over a double boiler, whisk the egg yolks until thick using a whisk. Add the vinegar.
- Controlling the temperature so that the mixture is neither boiling nor too cool, slowly add the melted Marvello while mixing with a stick blender. Blend until all the Marvello has been added.
- The mix should be full bodied and thick. Adjust seasoning.
Create a breakfast stack by starting with a warm waffle and topping it with parma ham, creamed spinach, poached eggs and, finally, the hollandaise sauce. Serve with freshly chopped chives.
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