Poached Eggs With Hollandaise Sauce and Potato Salad
A poached egg is an egg that has been cooked, outside the shell, by poaching (or sometimes steaming), as opposed to simmering or boiling liquid. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water.
8OunceTrinity Mix (fresh diced onions, bell peppers, celery)
1TbsApple Cider Vinegar
Add the water and white vinegar to a 6-ounce custard cup.
Break the egg into a cup, pierce egg yolk with a toothpick, and cover dish loosely with plastic wrap.
Place in microwave and cook for 1 minute or until desired doneness.
Cut potatoes into wedges; place in a large stockpot of cold water. Bring to a boil on high; cook 7–8 minutes or until easily pierced with a fork (not breaking apart). Drain. Chill potatoes on a baking sheet (about 30 minutes).
Chop eggs into small pieces; chop parsley.
Combine remaining ingredients in large bowl until blended. Fold in parsley, eggs, and potatoes; chill until ready to serve.
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne, and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
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