Decadent Eggs Woodhouse with Shoulder Bacon and Black Prigord Truffles

Instructions

1. 1

   **Make the Hollandaise Sauce**:

2. 2

   In a heatproof bowl, whisk the egg yolks and lemon juice until thickened slightly and pale.

3. 3

   Place the bowl over a pot of simmering water (double boiler) and whisk while gradually adding the melted butter in a slow, steady stream. Keep whisking until the sauce is thick and creamy.

4. 4

   Stir in the Dijon mustard and season with salt and a pinch of cayenne pepper (if using). Remove from heat and keep warm.

5. 5

   **Prepare the Sautéed Spinach**:

6. 6

   In a skillet, heat a splash of olive oil over medium heat. Sauté the fresh spinach until wilted, about 2-3 minutes. Season lightly with salt, remove from heat, and set aside.

7. 7

   **Cook the Shoulder Bacon**:

8. 8

   In the same or a separate skillet, cook the shoulder bacon until crispy. Drain on paper towels.

9. 9

   **Prepare the Eggs**:

10. 10

    Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar (this helps with poaching).

11. 11

    Crack each egg into a small bowl (one at a time) and gently slide it into the simmering water.

12. 12

    Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

13. 13

    **Assemble the Dish**:

14. 14

    On each toasted brioche slice, layer the sautéed spinach, then the crispy shoulder bacon.

15. 15

    Place a poached egg on top of the bacon.

16. 16

    **Drizzle with Hollandaise**:

17. 17

    Generously drizzle the warm hollandaise sauce over the poached eggs.

18. 18

    **Garnish and Serve**:

19. 19

    Garnish with freshly shaved black Périgord truffles, a sprinkle of fresh chives or thyme, and a drizzle of truffle oil for that extra touch of luxury. Season with additional salt and pepper if desired. Serve immediately.