- K&N’s Chicken Patties - 3-4 patties
- Burger buns - 4-5; toasted
- Spinach florentine - as required
- Poached eggs - 2-3
- Hollandaise sauce - as required
- Parsley - 2 tbsp; chopped
- Oil - 1 tbsp
- Spinach - 2 cups; chopped
- White pepper powder - 1 tsp
- Salt - to taste
- Red chili flakes - 1 tsp
- Water - as required
- Vinegar - ½ tsp
- Eggs 4-5
For Spinach Florentine
For Poached Eggs
Melt butter in a pre-heated frying pan. Lightly toast burger buns from one side only. Set aside.
Fry K&N’s Chicken Patties as per instructions on label.
Place burger buns on a plate and top with a generous amount of Spinach Florentine.
Place K&N's Chicken Patties and top with poached egg.
Pour hollandaise sauce. Sprinkle parsley and serve.
For Spinach Florentine
In a pan, heat oil; add spinach and cook for 3-4 minutes.
Add white pepper powder, salt and red chili flakes. Cook until wilted.
For Poached Eggs
Fill a medium saucepan with water leaving 2 inches from the rim. Bring to a boil and reduce heat until it comes to a simmering point and small bubbles start appearing.
Add a splash of vinegar to the water. Make a swirl in the water with a ladle spoon.
Crack an egg in a cup and gently release in the water.
Cook egg in water for 3-5 minutes and remove carefully, with a ladle spoon.
- Water - as required
- Egg yolks - 3
- Lemon juice - 1 tsp
- Unsalted butter - 1½ cups; melted
- Dijon mustard paste - 2 tbsp
- Black pepper powder - 1 tsp
- Salt - to taste
- Dried thyme - 1 tsp
Boil water in a pot. Put a heat-resistant glass bowl over it, add egg yolks and whisk well. Add lemon juice and whisk again.
Pour melted unsalted butter while continuously whisking until sauce starts to thicken. Cook for about 1-2 minutes.
Add Dijon mustard paste, black pepper powder, salt, dried thyme and mix well.
Gradually add water and mix well.
Note: (If the sauce breaks, remove from heat and add an ice cube and whisk vigorously until consistency is fixed.)
