Poached Egg With Hollandaise Sauce ToasT

poached & hollandaised in a new way

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prepared in a totally new simple quick no-mess way

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perfect for a rush one/two eggs poaching

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no lost of characteristic and quality

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seemingly over-poached egg was done by design for an exciting delectable experience

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the extra drizzling of Hollandaise sauce amazingly enhanced the flavor profile

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tomato slices at the bottom add freshness and a hint of sourish-sweetness

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tempting beguiling delish

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perfect for breakfast or light-lunch

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Poached Egg With Hollandaise Sauce ToasT

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RɛsɪpI

Ready :  15 mins[ Prep : 05 mins † Active : 10 mins ]Serves : 1-2
Generic : M-wave/Gentle Pan-simmer whisking Difficulty : Easy Printable Recipe

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Huh??? What’s new??? Isn’t this just a normal Poached Eggs with Toast, drizzle with Hollandaise sauce??? Yes, at first glance,  U’re absolutely right. However.., the difference really lies with the new simple, quick and really no-mess techniques of preparation for both the Poached Eggs and Hollandaise sauce – literally with only 3 cookery utensils – a bowl, a pan and a whisk. And wait, most importantly – it only takes a few minutes to prepare! Interesting, ya? Here’s how U can achieve this – 1) poaching the Eggs with Microwave oven and 2) extremely low Pan-simmering and whisking of the Hollandaise sauce. Details provided at the Method section below.

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Oh..there is one more subtle but pleasantly surprise different. By design, the poached eggs here were done to the consistency with the yolk semi-malleable-hard (absolutely not powdery). Why? Well, try imagining this – “semi-hard malleable yolk embraced by the delicate Hollandaise sauce, it’s texture, it’s sophisticated flavors” – the gastronomy verdict has to be amazing, right? U are darn right, my friend!  It’s a new exciting palate experience. Try this the next time U have Poached Eggs with Hollandaise sauce and U’ll see what The VianD meant. However, if U prefer the normal runnier yolk (as many do or what is considered as a perfect poached egg), simply reduce the poaching time.

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   IngredientS

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• 2 slices of  “Bengali” white bread or any white bread.
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• 3 large good quality fresh (essential) Eggs – 2 for poaching and 1 yolk for Hollandaise sauce.
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• A block of abt 2-3 cm thick Butter.
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• Sliced Tomatoes and finely chopped Parsley (optional).
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Seasoning : 

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• Hollandaise sauce – A squeeze of Lemon, a pinch of Salt, a pinch of Sugar (optional) and freshly ground Black pepper. All to taste.

** Note : Just a dash/pinch of everything, if U prefer a stronger intensity of an ingredient/spice flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!! The trick is NOT the exact measurement, the trick is “to taste the Seasoning” and get ur preference balance of flavors !!!

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   MethoD

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①

• With a Microwave oven safe bowl, add boiling water till abt 3/4 full. Dissolve a pinch of Salt in it. Give the water a few circular stirs to create a vortex in the center. Crack the room-temperature Eggs directly into the vortex. Make sure the yolk is fully submerge into the water (else U might have an egg-explosion). Pop into a Microwave oven for 1-2 mins (depending on the size of the Egg and strength/watt of the oven). Suggest U start with 1-min and go from there. When it’s done, remove from the oven, and let it sit and set for another min or two – depending on ur preference of consistency. When U r happy, gently scoop out and drained excess water.
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②

• Meanwhile, get the Toasts going by popping the bread into a normal toaster.
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• Then separate an Egg yolk from the white. Set aside. Then, on low/medium heat, melt the Butter with a 3-4 tablespoon-full of water. With the Butter melted, start whisking to a slightly thicker and darker yellow consistency – this should take abt a min or so. At the point add the yolk, a squeeze of Lemon and continue to whisk vigorously. Be VERY mindful with the heat, U really do not want the sauce to coagulate and make Scrambled Egg. Control the heat by taking the Pan off/on the heat.
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③

• Continuing the vigorous whisking, the sauce should thicken further to a much darker richer yellowish color with a noticeable increase in volume – in a min or two. The result should be a lovely, smooth, rich thick sauce. With the right consistency, take the Pan off the heat immediately, add the rest of the Seasoning Ingredients together with the Parsley (optional). A few more whisks, just to make sure everything is incorporated. Set aside. The key to a successful delicate smooth creamy Hollandaise sauce really depends on the whisking motion and how well U control the heat.
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④

• Get ur Toasts, spread with Butter if U like. Lay the Tomato slices on top, followed by the Poached Egg and drizzle with Hollandaise sauce. Garnish and viola, ur delicate delicious “Poached Egg With Hollandaise Sauce ToasT” is ready to be served with a cupper.
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~~* EnD *~~

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