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Nutrition (1 serving)
- 587 kcal
- 27 g carbohydrates
- 43 g fats
- 23 g protein
Per 2 portions
- 2 yolks
- 40 g ghee
- 1 tbsp lemon juice
- salt
- pepper
- 2 slices sourdough bread
- 4 slices dried hams
- 2 eggs
- 1 tbsp of vinegar
- herbs
- avocado
- salt
- pepper
- lemon juice
Instructions
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Let's start with the sauce. Take the ghee out of the fridge ahead of time, so it is at room temperature. Bring a large saucepan of water to a boil.
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Whisk two yolks, salt, pepper and a tablespoon of lemon juice in a glass or steel bowl. Transfer the bowl over the steam of the boiling water and whisk vigorously until you have smooth foam.
Don't forget: The bottom of the bowl CAN'T touch the hot water, otherwise you'll end up with scrambled eggs.
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Move the bowl off the saucepan and very slowly (really slowly) whisk in the ghee.
Season with more lemon juice, and that's it, your Hollandaise is ready.
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And now for the poached eggs!
Tip: The fresher the eggs, the more likely they'll turn out right.
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Crack the egg into a mug. Don't mix them. Bring a large pot of water with vinegar to a boil. Once boiling, lower the heat to minimum and, using a spatula, create a swirl in the water.
Don't forget: It is important to use a large saucepan, so you can comfortably make the swirl.
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Wait for the swirl to settle a little (otherwise it would tear the egg) and then carefully pour the cracked egg into it. The swirling water will wrap the white around the yolk and create the poached egg shape.
For a perfectly jammy yolk, cook the poached egg for 4 minutes. Then carefully take it out and place it on a paper towel to dry.
Made one egg at a time.
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And we're ready to serve!
Spread smashed and seasoned (with salt, pepper, lemon juice and herbs you like) avocado on top of toasted bread, cover with ham and the poached egg. Pour over the Hollandaise and you can serve. Enjoy"
