Hollandaise Rye Toast Poached Eggs Recipe
Make Hollandaise Rye Toast Poached Eggs Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Toast
Poached Eggs
Hollandaise Sauce
Method
Toast
- 1
Poached Eggs
- 2
Poach the Eggs
In a large saucepan, bring 4 cups of water to a gentle simmer. Add the vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water, one at a time. Cook for 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs and drain on a paper towel.
Hollandaise Sauce
- 3
Make the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks and lemon juice until thickened. Place the bowl over a pot of simmering water (double boiler method), making sure the bowl does not touch the water. Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
Assembly
- 4
Assemble the Dish
On each slice of toasted rye bread, place a poached egg. Drizzle generously with hollandaise sauce and serve immediately.