Whip up this dish this weekend for a yummy, hearty breakfast!
2 pieces pandesal
2 pieces longganisa, use Lucban longganisa
2 tablespoons butter
250 grams spinach leaves
7 cloves garlic, chopped
3 large egg, yolks only
2 tablespoons lemon juice
1/2 cup butter, melted
Poach eggs until medium-cooked in simmering water with a few drops of vinegar. Set aside.
In a small saucepan, sauté garlic and spinach in butter. Season with salt and pepper.
Slice the pan de sal in half. Toast.
Divide each longganisa in half and fry according to package directions.
Top toasted bread with one longganisa, the spinach mixture, and 1 poached egg.
Make the hollandaise sauce: process the egg yolks, lemon juice, salt, and ground white pepper in a blender on high speed for one minute. With machine still running, add the melted butter. Serve immediately.
Scoop a dollop of hollandaise sauce on top of the eggs. Serve hot.
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