Rye toast with baked beetroot, poached egg and Hollandaise sauce
2 servings
20 minutes
Rye toast with roasted beetroot, poached egg, and Hollandaise sauce is a refined dish of European cuisine that combines simplicity and sophistication. The tender roasted beet adds a sweet, earthy flavor that harmonizes with airy ricotta and peppery arugula. The poached egg contributes a silky texture while the Hollandaise sauce adds a rich, creamy note with a hint of lemon's acidity. This dish is perfect for breakfast or brunch, lending elegance and gastronomic depth to the morning meal. The finishing touch is pine nuts that enhance the nutty flavor of the toast and add crunchiness. Rye bread as a base gives the dish density and a rich, slightly sour aroma characteristic of traditional European bread. This toast is not just food; it’s a true gastronomic experience that immerses you in a world of refined flavors and exquisite enjoyment.
1
Wash the beetroot and dry it with a paper towel, wrap it in foil, and bake in the oven for 45-60 minutes until done, depending on the size of the beetroot. The cooked beetroot should be easily pierced with a fork. If preparing this dish for breakfast, it's easier to bake the beetroot the night before and just reheat it in the morning.
- Beet: 1 piece
2
Preparing hollandaise sauce: add 2 egg yolks to 1 tablespoon of wine vinegar, season with a little salt and while whisking the yolks with a whisk, carefully (along the edge of the bowl) add 1 tablespoon of hot boiled water. Place the mixture over a water bath, continuing to whisk with a small whisk. When the sauce begins to thicken, add the juice of 1/2 lemon and half of the butter (gradually, in small portions). Thicken the sauce over the water bath, then stir in the remaining butter. The sauce will take about 20 minutes.
- Egg yolk: 2 pieces
- White wine vinegar: 1 tablespoon
- Salt: to taste
- Lemon: 0.5 piece
- Butter: 100 g
3
Preparing poached egg: boil water in a small pot and reduce heat to minimum (it's best to use the same water as for the hollandaise sauce). Add a spoon of vinegar and 1/2 teaspoon of salt to the water. Create a whirlpool in the water and carefully (to avoid breaking the yolk!) pour the egg into the center. Cook for exactly 3 minutes, then remove the egg with a slotted spoon and transfer it to ice water to stop the cooking process. Prepare 2 eggs in this way, one at a time.
- Vinegar: 1 tablespoon
- Salt: to taste
- Chicken egg: 2 pieces
4
Dry the toast in a pan or toaster, spread ricotta on top, add arugula and a couple of slices of roasted beetroot, season with salt and pepper. Carefully place a poached egg on top and drizzle with 1-2 tablespoons of hollandaise sauce.
- Rye bread: 2 pieces
- Ricotta cheese: 2 tablespoons
- Arugula: 2 bunchs
- Beet: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
- White wine vinegar: 1 tablespoon
5
You can sprinkle roasted pine nuts on top. Enjoy your meal!
- Pine nuts: 1 tablespoon