You won’t find this dish nestled on top of an English muffin, but you might have found a new favorite anyway! We’ve brought together lox, spinach, poached eggs, hollandaise and our Everything Bagel into one giant party—a bagel Bar Mitzvah if you will.
Prep Time: 10 minutes Cook Time: 10 minutes Makes: 2 servings
3 cups (90 g) baby spinach
4 ounces (113 g) Lox, divided
4 eggs
FOR THE HOLLANDAISE
4 pastured egg yolks
2 teaspoons (10 ml) lemon juice
2 tablespoons (30 ml) organic full-fat coconut milk
4 tablespoons (60 ml) light olive oil
⅛ teaspoon sea salt
Pinch paprika for garnishing
Fresh minced chives for garnishing
Slice and toast two everything bagels and lie each one face up on your serving plates.
Next in a small skillet, wilt the spinach leaves by turning the heat on medium-high and allowing the leaves to start sweating out moisture. Once they become softened remove them, leaving the liquid behind, and divide among the 4 bagel halves.
Divide the lox among the 4 bagel halves, arranging on top of the spinach.
The next layer is poached eggs. You may use “poaching cups” if this is a difficult step, or you may cook them using the traditional method. To do this, heat 2 cups (475 ml) of water until simmering (not boiling). Crack your eggs into a small bowl or ramekin and then gently transfer into the water after creating a circular motion in the water with a spoon. You’ll want to place the egg in the center of the whirlpool, turn off the heat and cook for around 5 minutes, without touching the egg.
Place the eggs on top of the lox and keep warm.
To make the hollandaise, whisk together the egg yolks and lemon juice vigorously for 2 minutes. Heat the coconut milk and olive oil in a small saucepan over high heat for about a minute, or until heated through. Slowly drizzle the hot oil mix into the egg yolks, whisking vigorously. Once the oil is completely incorporated, add the salt.
Drizzle the warm hollandaise sauce over the poached eggs and garnish with paprika and freshly minced chives.
Bubbe’s tip: If poaching eggs makes you a little meshuga, any style will do for this dish, even if you have to scramble them. Don’t schvitz the small stuff!!