poached poached egg with vegetables, hollandaise sauce with paprika, croutons with olive oil

Preparation time: 20 min

• Hollandaise sauce

  In a bowl over a double boiler, beat the egg yolks with the white wine (or water). Mix well until the mixture becomes frothy. remove from the water bath without stopping to whisk if your bowl is too hot (you should be able to hold your hand without burning yourself) to avoid cooking the mixture. you will go back and forth on the water bath, until your mixture almost triples in volume.

  Remove the pan from the water bath and carefully fold in the butter pieces, without stopping to whisk. If the sauce cools too much while the butter is being incorporated, return it to the water bath for a few seconds. Season with salt and pepper, then add a squeeze of lemon, Add the paprika powder (smoked or not) and serve immediately or keep the sauce warm in the water bath.

   

• Poached eggs

  In a saucepan of simmering salted water with a little vinegar, carefully place the eggs one by one to poach them. Using a skimmer, turn the egg white over the yolk, paying attention to the cooking time of about 3 minutes (the yolk must remain liquid). Remove the eggs on a cloth, set them aside

• Crouton and bacon

  Cut the bacon into lardons and mix with the croutons when baking.

  Cut small cubes of baguette (brunoise), drizzle with olive oil, season with salt and pepper and fold them on a baking sheet with the lardons, place in the oven for 5 to 6 minutes.

  Sprinkle them over the hollandaise that generously covers the poached eggs.