If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Serves 2 - You don’t always need ham or something meaty in a benny – I promise. And this veggie version with the Sriracha Hollandaise, is so damn good it won’t matter anyway.
Ingredients
1 large green heirloom tomato, thickly sliced
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 garlic clove, crushed
6oz fresh spinach
pinch garlic powder
2 eggs
1 tablespoon vinegar
Challah Bread, thickly sliced
Directions
Preheat broiler to high
Simmer water in medium pan add vinegar
Cover two tomato slices with olive oil, season each with Kosher salt, freshly ground black pepper and fresh garlic, broil for 8-10 minutes
Preheat wok on medium heat, add oil, add spinach. Turn heat to low, cook until wilted and most moisture dried out. Season with Kosher salt, freshly ground pepper and pinch garlic powder
In blender, add egg yolks and lemon juice, mix on high for 1 minute or until pale yellow. Change to low setting, slowly pour in melted butter, season with pinch of kosher salt, add Sriracha then blend for 30 seconds
While you butter and toast Challah Bread, poach your eggs – whisk water into a vortex and gently drop in each egg into center and cook for 4 on low, or until whites are just firm
Get building... bread, tomato, spinach, egg and plenty of sauce... OMFG!
