We woke up in a mood to challenge ourselves, and what’s more challenging than making a Hollandaise Sauce from scratch and poaching eggs for the first time.
For the hollandaise sauce:
120 g of butter
1/2 tablespoon of vinegar
1/2 lemon juice
1 dash of ice cold water
2 egg yolks
1/ melt your butter in a pan
2/ in a pot bring to a simmer water and place a metal or glass bowl on top. In that bowl, put your eggs yolks and vinegar, whisk continusly until you obtain a thick mixture.
3/ incorporate your melted butter very slowly and continue whisking (if you put your butter too fast your sauce will be too thin) until you obtain a creamy hollandaise sauce. If your mixture is too thick add a tinny bit of water.
4/ keep it in a warm place until needed.
2 fresh eggs
A dash of salt
1/ In a pot, bring water to a simmer. As soon as the water is starting to get bubbly, add your vinegar.
2/ Swirl your water and place your egg in the center. Let it cook for 3 to 4 minutes.
For the bacon:
100g of bacon
1/ In a hot pan, place your bacon until it becomes crispy. Don’t add any extra fat.