Spinach and Bacon Tartine
Creamed spinach, crisp bacon, and rich hollandaise sauce layered over toasted challah bread make this gourmet tartine an elevated weekend brunch masterpiece.
Equipment
Ingredients
For the tartine:
- 4 slices bacon
- ½ tablespoon (7g) unsalted butter
- 2 cups (60g) fresh spinach
- ⅓ cup (80mL) heavy cream
- 1 pinch kosher salt
- Several gratings fresh nutmeg
- 2 thick slices challah
For the Hollandaise sauce:
- 4 large egg yolks
- 2 tablespoons (30g) fresh lemon juice
- 1 tablespoon water
- 8 tablespoons (100g) cold, cubed unsalted butter
Step by Step Instructions
Step 1
- Add the bacon to a skillet and cook on both sides until crisp. Transfer to a plate lined with paper towels to drain.Discard most of the bacon fat, leaving about 1 teaspoon in the pan.
- To the same pan, add ½ tablespoon butter and melt. Add the spinach and cook until wilted, stirring as needed. Stir in the heavy cream and season with a pinch of kosher salt and several gratings fresh nutmeg. Remove from heat, cover, and set aside.
Step 2
- Next, prepare the hollandaise sauce. Heat a few inches of water in a saucepan until simmering (you will use this to create a double-boiler).
- In a heavy, shatterproof bowl, whisk together the egg yolks, water, and lemon until light in color. Now set the cold, cubed butter next to your saucepan.
- Set the bowl over the simmering water (ensure that the bottom of the bowl does not touch the water) and continue whisking until the yolks have thickened just slightly, about 2 minutes.
- Add the butter a few cubes at a time and whisk continuously, allowing the butter to melt before adding the next batch of cubes. Continue whisking to emulsify the sauce, then remove from the heat.
Step 3
- Roughly chop the bacon, then toast the challah. For each serving, top the toasted challah with spinach and bacon, and spoon Hollandaise sauce over the top. Serve immediately.
