NUTRITION

SERVINGS

INGREDIENTS

4 large eggs (whole)

1 large egg white

1 egg yolk (for hollandaise)

1 slice sourdough bread

1 tsp unsalted butter

1 tbsp fresh lemon juice

1 tbsp fresh mixed herbs (parsley, chives, dill)

Salt and pepper to taste

PREPARATION

• 1

  Fill a medium saucepan with water and bring to a gentle simmer. Add a pinch of salt.

• 2

  Crack the 4 whole eggs and carefully slide them one at a time into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and keep warm.

• 3

  For the hollandaise sauce, combine the egg yolk, lemon juice, and a pinch of salt in a small heatproof bowl. Place the bowl over a saucepan with a gentle simmer of water (double boiler method) and whisk continuously.

• 4

  Slowly drizzle in the teaspoon of unsalted butter while whisking until the sauce becomes creamy and slightly thickened. Remove from heat and stir in the fresh mixed herbs.

• 5

  Toast the sourdough slice until golden brown. Optionally, you can spread a very thin layer of butter on the toast.

• 6

  If desired, you can quickly whisk in the extra egg white into the poaching water for a couple of minutes to boost the protein content, then add it to the plate along with the whole poached eggs.

• 7

  Place the toasted sourdough on a plate, arrange the poached eggs on top, and drizzle the warm hollandaise sauce evenly over the eggs. Finish with a sprinkle of freshly ground black pepper.

• 8

  Serve immediately and enjoy your perfectly balanced and flavorful meal.