Oeuf En Cocotte Benedict

Featured in the Brunch in Bali chapter of Haute N the Kitchen

4 eggs
1 cup heavy cream
2 cups spinach, fresh
1 cup grated Parmiggiano-Reggiano cheese
4 Tbsp. butter, softened
4 English muffins, split
4 slices Canadian bacon, cooked
(for the Hollandaise)
1 lemon, juiced
3 egg yolks
1/4 cup olive oil
1 tsp. lemon zest
1 tsp. coriander seed, crushed

1. Preheat oven to 350 degrees.

2. Fill a baking dish 2/3 full with boiling water. Line up 4 medium-sized ramekins on your work surface. Put a tablespoon of room temperature butter in each ramekin.

3. Warm heavy cream in a saucepan and divide among the four ramekins.

4. Gently crack each egg and put into individual ramekins, without breaking the yolk. Sprinkle each with salt and peppers. Place the ramekins in the baking dish of water, cover dish with aluminum foil, and bake in preheated oven for 10 to 12 minutes. Remove from oven.

5. While the eggs are cooking, toast the English muffins (1 per person).

6. In a sauté pan, cook down spinach with a splash of olive oil, salt and pepper. Set aside. In the same sauté pan, use a splash of olive oil and heat pre-cooked Canadian bacon through, just until edges begin to brown.

7. To assemble: Put one English muffin half on each plate. Top with a slice of Canadian bacon and a forkful of spinach and egg. Lean the other muffin half against the side and pour Hollandaise on top. Sprinkle with salt, pepper and some grated Parmesan cheese.

8. Prepare hollandaise: Whisk egg yolks. Combine in a small saucepan with coriander seeds, lemon juice and lemon zest. Whisk gently over low heat until mixture begins to thicken. Pour olive oil into saucepan in a steady, slow stream until it is all incorporated. Continue whisking until sauce is thick and creamy. Season with salt and pepper.