- 6 egg yolks
- 1 pound clarified butter
- 1/4 cup lemon juice
- Salt and pepper
- 6 large potatoes, thinly sliced
- 1 large onion, sliced
- 1 cup whipping cream
- 1 cup grated Swiss Gruyere cheese
- 6 eggs
- 3 tablespoons white vinegar
- Medium size pot of water
For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat. Whisking vigorously, slowly add warm clarified butter. Add lemon juice, salt, and pepper to taste.
For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper. Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes. Top with Gruyere.
For the Poached eggs: Bring water to a boil and add vinegar. Reduce heat to medium then drop 1 egg in at a time. Cook until eggs are firm, yet runny on the inside.
Cut gallette into serving pieces. Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish.