Eggs benedict with red caviar
Ingredients
Servings 1- chicken egg - 2 pcs.
- spinach - 50 g
- pepper - 2 g
- basil - 2 g
- sea salt - 2 g
- garlic - 5 g
- Dutch sauce - 70 g
- melted butter - 45 g
- lemon juice - 6 g
- salt - 2 g
- egg - 1 pc.
- pepper - 1 g
Cooking
Step 1
To prepare the Dutch sauce, you need to separate the yolk from the protein, beat the yolk with the addition of 5 g of water in a water bath, add lemon juice, salt, pepper, pour melted butter in a thin stream, beat until a homogeneous airy mass.
Step 2
Heat the bread in a toaster 2 slices, fry the spinach in butter with garlic, salt. Put the finished bread on a plate, fried spinach on top, put the poached eggs, pour over the hollandaise sauce. Garnish with caviar, basil branch, and basil oil.
Step 3
To prepare poached eggs, add a couple of drops of table vinegar to boiling water, for better protein clotting, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.