30minutes
848Calories
36gProtein
1serving
The breakfast cooks measure themselves against: two poached eggs and a hollandaise that does not split. Both are technique, not magic, and both are here step by step.
Ingredients
Forserving
- 150 geggs (2 for poaching, 1 yolk for the sauce) (3 piece)
- 50 gButter
- 10 gLemon juice (2 tsp)
- 60 gwhite bread (soft roll) (2 slices)
- 60 gCooked ham (2 slices)
- 10 mlVinegar, for the cooking water
- 20 gRocket
- 40 gTomato
- Salt, pepper, cayenne
How to make it
- Melt the butter and let it cool to lukewarm.
- Whisk one egg yolk with a tablespoon of water and the lemon juice over a water bath until it thickens and foams. The bowl must not touch the water.
- Off the water bath, whisk in the butter in a thin stream, season with salt and cayenne, keep it warm.
- Bring water with the vinegar to a simmer, poach the two eggs one after the other for three minutes, drain on kitchen paper.
- Toast the bread, fry the ham briefly in a pan.
- Bread, rocket, tomato, ham, egg, hollandaise over it. Eat at once.
One tip
If the sauce splits, whisk in a teaspoon of cold water. That usually saves it.
Nutrition per serving
| Calories | 848 |
|---|---|
| Protein | 36 g |
| Fat | 62 g |
| Carbs | 36 g |
Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.
kcal
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2,000 is just a starting point. Work out yours, free, and separately for training days and rest days.
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