Eggs Benedict

Method

1. Place bacon slices in a non-stick pan without any oil. Cover with parchment paper and place a weight on top (e.g., another pan) to keep it flat. Cook on low heat until crispy.
2. In the same pan, add a knob of butter and toast the bread slices until golden and crispy on both sides.
3. Bring a pot of water to a boil, then reduce to a gentle simmer. Add a splash of vinegar (do not add salt).
4. Prepare clarified butter by melting butter and skimming off the milk solids (or use store-bought). Set aside.
5. For the hollandaise sauce: in a heatproof bowl, whisk two egg yolks alone for 4–5 minutes until thick and pale. Place the bowl over a pot of simmering water (bain-marie), making sure the water does not touch the bowl.
6. Whisk in a splash of warm vinegar. Gradually add the warm clarified butter in a thin stream while whisking continuously until the sauce thickens. Season with a pinch of salt and a drop of lemon juice. Keep the sauce warm but not hot.
7. For the poached eggs: crack a very fresh egg into a small bowl. Stir the simmering water to create a gentle vortex and gently slide the egg into the water. Poach for 3–4 minutes until the white is set but yolk remains runny. Use a slotted spoon to transfer the egg to an ice water bath to stop cooking.
8. Sauté spinach in a pan with a little olive oil, a knob of butter, and a small piece of guanciale (or pancetta) for flavor. Season with a pinch of salt.
9. Assemble: place the toasted bread on a plate, top with sautéed spinach, then the poached egg. Spoon hollandaise sauce over the egg. Place crispy bacon on top. Finish with a grind of black pepper.