Eggs Fauteaux Recipe
Poached eggs, house-smoked fresh Gulf pompano on English Muffins with dill-infused Hollandaise Sauce
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Ingredients
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Eggs and Fish
Hollandaise Sauce
Method
Preparing the Fish
- 1
Making the Hollandaise Sauce
- 2
Prepare the Sauce
In a double boiler, melt the butter until it is fully liquid. In a separate bowl, whisk the egg yolks and lemon juice until the mixture is light and frothy. Gradually add the melted butter to the egg yolk mixture while whisking continuously to emulsify. Stir in the dill, salt, and black pepper. Keep warm.
Poaching the Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide each egg into the water. Poach for about 3-4 minutes for a soft yolk. Remove with a slotted spoon and drain on paper towels.
Assembling the Dish
- 4
Serve
Toast the English muffins until golden brown. Place a piece of smoked pompano on each muffin half, top with a poached egg, and generously drizzle with dill-infused hollandaise sauce. Serve immediately.
