Egg On Egg On Egg Recipe
hollandaise / siberian caviar / chili oil / caper / dill
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Ingredients
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Hollandaise Sauce
Poached Eggs
Toppings
Method
Prepare Hollandaise Sauce
- 1
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until just melted. Remove from heat and let cool slightly.
- 2
Whisk Egg Yolks
In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, salt, and white pepper until pale and slightly thickened.
- 3
Poach the Eggs
- 4
Prepare Water
Fill a large saucepan with water and add the vinegar. Bring to a gentle simmer over medium heat.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
