Poached eggs with hollandaise and rocket
( SERVES 2 )
I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice. The eggs I enjoyed at Floridita's had bright orange, softly-poached yolks wrapped in swirls of egg white. The chef wouldn't part with the recipe for hollandaise but I've recreated it here to the closest possible taste bud remembrance.
|2||Eggs, yolks only|
|1 Tbsp||Lemon, rind, finely grated|
|1½ Tbsp||Lemon juice|
|1 dash||White pepper|
|100 g||Butter, melted|
|2 Tbsp||Wholegrain mustard|
- To prepare the hollandaise, whisk the egg yolks with the lemon juice, water, salt, pepper and lemon rind in a bowl over hot water, until thickened. Slowly drizzle in the butter, beating continuously, until thick. Stir in the mustard.
- Meanwhile, bring a large saucepan of water to the boil. Add a little salt or vinegar to help set the eggs. Reduce the temperature until the water is hardly bubbling. Break an egg into a small bowl. Stir the water so it is gently swirling and add the egg in the centre. Poach for 1-2 minutes before adding the remaining eggs one by one. Poach until the whites are coagulated but the yolks are still soft.
- Toast the ciabatta.
- Toss the rocket with the dressing. Place the ciabatta on two serving plates and top with the eggs.
- Thin the hollandaise with a little hot water if preferred and spoon over the eggs. Place the rocket on one side. Serves 2 for breakfast, brunch or lunch.