Steak Et Champi Recipe
Oeufs pochés sur muffin anglais, délicatement couverts de notre sauce hollandaise maison, servis avec pommes de terre maison assaisonnées et fruits frais
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Ingredients
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For the Poached Eggs and Hollandaise Sauce
For the Seasoned Potatoes
For the Fresh Fruits
Method
For the Poached Eggs and Hollandaise Sauce
Poach the Eggs
Bring a pot of water to a simmer. Crack each egg into a small bowl and gently slide them into the water. Cook for about 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on paper towels.
Make the Hollandaise Sauce
In a double boiler, whisk together the egg yolks, lemon juice, and salt until thickened. Gradually whisk in melted butter until the sauce is creamy. Season with white pepper to taste.
For the Seasoned Potatoes
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Cut potatoes into wedges and toss with olive oil, paprika, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 30-35 minutes until golden and crispy.
