Chef Robert Barral from Café Provence in Brandon joins us this morning to make a delicious recipe.
Poached Eggs with Hollandaise Sauce
Recipe for four people
Water 2 quarts
White wine vinegar ½ cup
Brioche Bread (or any bread of your choice)
Salt 1 pinch
Egg yolks 4
White wine 4 sp
Butter 1 #
Lemon Juice 1 lemon
Salt & pepper to taste
Make the hollandaise sauce:
Place the egg yolks in a stainless still bowl; add the salt & pepper and one soup spoon of white wine per egg yolk.
Set up a double boiler and place the bowl with the eggs mixture on top of the boiling water.
Slowly beet the eggs until they reach a firmer consistency.
Incorporate the clarified butter and finish with the lemon juice. (Butter must be warm but not too hot).
Taste for seasoning and lemon juice. The sauce must be kept in a warm area.
Poach the eggs:
Add a few drops of white wine vinegar or any acid in the water to help the coagulation process of the egg white.
Crack the eggs in a bowl and make sure there is no egg shell, blood etc…
Bring the liquid to the boil and pour the eggs at once in the hot liquid. Bring to the boil once more time and reduce the heat.
Remove from the water once the eggs are cooked but the egg yolk still runny. Place the egg on top a toasted bun. Cover the egg with a spoonful of hollandaise sauce, serve immediately. Crab meat mixture, ham etc… could be placed in between the toast and the poached egg.