Although not conventional, adding a dollop of Rose Harissa to your hollandaise sauce keeps the richness but overlays this with a spicy chilli depth and burnished red hue. This would also work with a traditional benedict or royale (smoked salmon). The quantities in the recipe will make more hollandaise than is required, as it is hard to make any less, but it will keep in the fridge and makes a fantastic mayonnaise.
Heat an oven to 180c. Place the mushrooms in a baking dish, season with salt and pepper and and cover with foil. Roast for 10-15 minutes. Remove from the oven and set aside.
Put a medium sized pan on a medium to high heat and when hot, add the olive oil and then the spinach. Season with a little salt and pepper then stir the leaves around occasionally till they have all wilted, around 3 minutes. Add a splash of lemon juice, mix, then remove from the pan and place in a bowl and cover to keep warm.
To make the hollandaise, gently melt the butter in a pan over a low heat or in a microwave on a low setting. The aim is for the butter to have melted, with the milk and fat parts separated. If it starts to spit and bubble, remove it from the heat. Place a medium pan with 2.5cm of water on a high heat. Separate 3 eggs and place the yolks in a metal or glass bowl that is big enough to sit on top of the pan. Add half of the lemon juice, a small splash of water and whisk to combine. Once the water is simmering, put the bowl on top and whisk constantly till the mixture thickens to the point that the whisk leaves a trail. Remove from the heat and check to see if the butter mixture if still warm, giving it a quick blast of heat if not. Carefully drizzle in the melted butter to the egg mixture, a little at a time to begin with and whisking to fully incorporate before more is added. Take care not to add any of the buttermilk. Once all the butter is in, add the Rose Harissa, checking that it is not too cold if it has come from the fridge, as this can cause the hollandaise to tighten up and split. Whisk till well combined, taste and add more lemon or seasoning as you think is correct. Cover the bowl with cling film and keep somewhere warm, but not hot, till ready to use.
Fill the pan with water until 80% full, add the vinegar and place on a high heat so that it boils. Turn the heat down to a soft boil and crack the eggs into the centre of the pan, leaving a 20 second gap between each one. Don’t overfill the pan, so depending on its size, you may need to do this in 2 batches. You can also break the eggs into ramekins first to make this step easier. Cook for 2 – 3 minutes then lift out with a slotted spoon onto a plate with a tea towel to absorb any water.
Whilst the eggs are cooking, warm the muffins in a toaster or oven. Share between plates then place a little spinach on first, followed by the mushroom and egg then spoon the Rose Harissa hollandaise over the top. Serve immediately.