Poached Eggs on Toast with Hollandaise Sauce

A breakfast that is even more delicious than you can imagine. Its true that youll need a bit more time to prepare it, but trust us, your effort will be richly rewarded, as poached eggs with hollandaise sauce are simply exquisite.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dutch sauce

  • 3 pieces Egg, egg yolk, fresh

  • 2 teaspoons Juice, lemon

  • 2 spoons Alcohol, Wine, White

  • 140 g Butter, unsalted

  • pieces Salt, table

  • pieces Bread, whole grain

  • 1.5 spoons Butter, unsalted

  • 4 slice Ham, pressed

  • 4 pieces Egg, fresh

  • pieces Salt, table

  • 1 spoon Thyme, raw

Steps

  1. Hollandaise Sauce: Slowly melt the butter in a small pot over low heat. Remove from heat, skim off the foam from the surface and discard it. Add the egg yolks to a metal bowl and whisk them together with white wine and lemon juice until frothy (just enough to double the volume). Place the bowl over a water bath and continuously whisk the yolks until they thicken (be careful not to let them curdle!). Then, while continuously whisking, slowly pour the melted butter into the egg mixture in a thin stream (like when making mayonnaise) to create a smooth, velvety sauce. Season the sauce with pepper and salt to taste, and keep it warm until use to prevent the butter from solidifying.

  2. Poached Eggs: Bring water to a boil in a larger pot and add vinegar (about 3 tablespoons per liter of water). Just before the water boils, stir it gently with a spoon to create a whirlpool. Carefully crack the egg into a ladle and let it slide into the whirlpool. Poach it for about 2 to 3 minutes (the water should barely simmer), then remove it from the water with a slotted spoon and dry it with a paper towel. Lightly season the poached egg with salt and pepper.

  3. Cut the rolls horizontally, spread the bottom halves with butter, and quickly toast them in a preheated pan. Serve the toasted roll halves on plates and top them with slices of ham and poached eggs. Finally, drizzle everything with hollandaise sauce, sprinkle with chives, and serve the dish immediately.

Nutrition Information (Per 100g)

  • Calories: 320.81 kcal
  • Fat: 30.47 g
    • Saturated Fat: 16.65 g
  • Carbohydrates: 0.35 g
    • Sugars: 0 g
  • Protein: 8.15 g
  • Fiber: 0 g

Advice

To test if the egg is poached, lift it out of the water with a slotted spoon and press it with your finger – the white should be firm, and the yolk should still be soft.