Spinach and Sardine Breakfast Salad with Hollandaise Sauce
Calories 2g
Ingredients
Wilted Spinach:
- 4 cups baby spinach
- 1 T butter
- pinch of salt
- herbs: parsley basil, chives (optional)
Hollandaise Sauce:
Salad:
- 2 cups fresh baby spinach or mix greens
- 2 hard boiled eggs chopped
- 2 md tomatoes sliced
- 1 avocado pitted and sliced
- 1- 4 oz. wild lightly smoked sardines in olive oil
Instructions
Wilting Spinach:
- Start with cleaning the spinach. If your spinach came from the farmer's market or your garden, I always prefer to soak it in a bowl full of water. The spinach tends to rise to the surface while the dirt and grime sink to the bottom. Rinse the leaves and pat dry.
- In a skillet over medium heat, melt tablespoon of butter. Add spinach, sprinkle some salt and desired fixings. Or just leave it plain with butter and a dash of salt.
Hollandaise Sauce:
- Vigorously whisk egg yolks, lemon juice and water in a small glass bowl. Place the bowl over a saucepan (or double broiler) with an inch of simmering water on low heat making sure bowl does not touch the water.
- Continuously whisking, the sauce should double in volume as the heat from the water gently thickens the egg yolks, approximately 5 minutes.
- Add butter, combining well after each tablespoon. If it gets too thick, add another teaspoon or so of warm water and whisk rapidly.
- Take off heat, add turmeric, paprika and salt. Keep covered in a warm area until ready to spoon over the breakfast salad.
Assembling Breakfast Salad:
- Spread a handful of raw spinach or sping mix on the bottom of the plate, followed by the wilted spinach.
- Add sliced tomatoes, avocados, and chopped hard-boiled eggs.
- Top with sardines. Spoon hollandaise sauce over the breakfast salad. You may further garnish with dill or chives.
Nutrition
Serving: 2g