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​Make just enough of this recipe. Use the portion planning tool to calculate exactly how much of each ingredient you’ll need.To make the Hollandaise sauce:1. Place egg yolks and white wine in a medium bowl, and place over a double boiler and whisk until it forms peaks. Remove from heat and do not cook eggs.2. Add the melted butter to the egg yolks in a slow stream, whisking to incorporate. 3. Once mixed add the hot sauce and lemon juice and mix. Set aside but you must keep it warm. To assemble the benedict: 1. Heat a medium sauce pan over low to medium heat. Add the spinach and cook for about 2 min or until the spinach is wilted, stirring occasionally. Drain off any extra liquid.2. On the two slices of baguette spread the cream cheese, and place on a dinner plate.3. Take the wilted spinach and place on top of cheese, then layer sliced smoked salmon.4. Poach the eggs. In the double boiler pot add 15 ml vinegar and bring to boil. Crack two eggs into this pot and cook for about 8 min. Until the egg is hard on the white and soft yolk.5. Place these egg on the baguette and top with hollandaise sauce. Serve Immediately.