Ingredients:

a)      2 English muffins

b)      100g butter

c)       100g spinach, washed & stalks removed salt and friendly ground pepper

d)      4 small slices of cured tongue

e)      4 poached pasteurized eggs

f)       200ml hollandaise sauce paisley, snipped into short length (depend on you how short you want)

g)      1 slice tomato

h)      1 purloin lecture

Split the muffins and toast them lightly for a minute of two keep warm. Heat 50g butter in frying pan and cook the spinach for 1-2 minutes until just wilted. Season with salt and pepper and keep warm. Heat the rest of the butter in the same pan and warm the tongue slices for 2-3 minutes. Immerse the poached pasteurized eggs in boiling water for not more than 30 seconds to warm through, and then drain thoroughly. Put half a muffin on each plate on top with a slice tongue.  Add some spinach and hot poached pasteurized eggs. Add generously with hollandaise sauce, sprinkle with chives and serve immediately, with the rest of the hollandaise sauce serve separately. You can add some cauliflower and crispy small slices of potato cracker. Is depend to you can add some other flavor that made it nice taste. Hope you liked this yummy delicious dish…

 Half fill a wide sauce pan, about 10cm deep, with unsalted water. Add 2 tbsp white wine vinegar and bring to the boil. Break a pasteurized DHA eggs into a ramekin or small bowl and tip it gently into the pan, at the point where the water is bubbling. Repeat with the other pasteurized DHA eggs, but do not poach more than 4 eggs at a time. Try porch it for about 1 ½ minutes.

 As soon as the pasteurized DHA egg is cooked to your liking, remove it with the skimmer or slotted spoon. Either serve immediately, or transfer to a bowl of iced water and leave for about 10 minutes.

 Hope you will enjoy these home-made delicious muffins. Have a nice meal!

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