Poached Egg with Spinach and Hollandaise Sauce

Bring salted water with vinegar (1 tablespoon) to a boil in a saucepan. The water should barely simmer — vigorous boiling will prevent the egg from holding its shape.

Take the egg out of the refrigerator. Break it into a cup, trying not to damage the yolk, and carefully pour it into barely boiling water.

Leave the egg in water for 3 minutes. The white will coagulate while the yolk remains runny.

Remove the egg with a slotted spoon and place it in ice water to stop the cooking.

In a separate saucepan, heat the vinegar (4 tablespoons), add finely chopped shallot and black peppercorns.

Reduce the mixture to about two-thirds of its volume until the liquid becomes more concentrated.

Strain the mixture through a sieve, separating the onion and pepper. Cool the vinegar infusion.

Beat 2 egg yolks with a pinch of salt and chilled vinegar infusion until you reach a uniform thick consistency.

Place a bowl with egg yolks in a water bath (a pot with hot water, but not boiling).

While continuing to whisk, pour in the warm clarified butter (100 g) in a thin stream. Take your time — the butter should emulsify well with the egg yolks.

When the sauce reaches the consistency of warm mayonnaise, add lemon juice (from half a lemon), salt and pepper with ground white pepper to taste.

Make sure the sauce doesn't overheat — the yolks may curdle. The finished hollandaise sauce should be creamy and smooth.

In butter (50 g), lightly stew finely chopped garlic (1 clove) with spinach (200 g) for 1 minute. The spinach should become soft but retain its color.

Heat the poached egg in hot water for a few seconds.

Place the stewed spinach on a plate, top with a poached egg and drizzle with hollandaise sauce. Serve immediately.