Poached eggs with fried smoked chicken under hollandaise sauce
4 servings
40 minutes
Poached eggs with fried smoked chicken under hollandaise sauce is an exquisite dish of French cuisine that harmoniously combines the tenderness of eggs, the aroma of smoked meat, and the velvety texture of hollandaise sauce. The origins of the dish trace back to European breakfast traditions where poached eggs serve as a symbol of morning sophistication. The hollandaise sauce, with its creamy consistency and a hint of lemon's acidity, adds an aristocratic touch to the dish. Cheese bread and greens complete the composition by adding crunch and freshness. This dish is suitable for both morning awakening and an exquisite dinner; it will be a true centerpiece on the table, impressing with its depth of flavor and elegance in presentation.
1
Spread butter on 4 slices of bread, place cheese on top, and either fry the sandwiches or microwave them for 1.5 minutes.
- Butter: 100 g
- Parmesan cheese: 200 g
- Rye bread: 4 pieces
2
Take 2 eggs, separate the whites from the yolks. Melt butter in a water bath without boiling. Cut the chicken into pieces, remove leaves from parsley, grate the remaining cheese, chop the onion.
- Chicken egg: 4 pieces
- Butter: 100 g
- Smoked chicken: 200 g
- Parsley: 0.5 bunch
- Parmesan cheese: 200 g
- Green onions: 0.5 bunch
3
Fry pieces of chicken in a pan and pour in the egg whites. (You can use any meat, sausage, or fish here.)
- Smoked chicken: 200 g
- Chicken egg: 4 pieces
4
Place bread with cheese on a plate. On the bread, add parsley leaves (or lettuce leaves, any greens), and on the parsley, place pieces of fried chicken.
- Rye bread: 4 pieces
- Parmesan cheese: 200 g
- Parsley: 0.5 bunch
- Smoked chicken: 200 g
5
To poach 2 eggs: take 2 cups, line them with breakfast bags or plastic wrap, grease the inside with vegetable oil to prevent sticking, gently crack the eggs into them, and place in a pot of boiling water for 2-3 minutes to cook them soft.
- Chicken egg: 4 pieces
- Butter: 100 g
6
Then carefully scoop out the eggs with a spoon and place them on the chicken.
- Chicken egg: 4 pieces
7
Make hollandaise sauce: pour egg yolks into melted butter and mix until smooth, do not heat too much to avoid curdling. Add a teaspoon of lemon juice and mix. Then immediately pour over the eggs.
- Butter: 100 g
- Chicken egg: 4 pieces
- Lemon juice: 1 teaspoon
8
Sprinkle with pepper, grated cheese, and chopped green onions.
- Ground black pepper: to taste
- Parmesan cheese: 200 g
- Green onions: 0.5 bunch