CROUSTADE EGGS

INGREDIENTS for 4
croustade

·         Bread loaf

·         80 g butter, melted

·         1 garlic clove

Poached eggs

·         4 eggs

·         parsley

HOLLANDAISE SAUCE

·         2 egg yolks  

·         2 Tsp lemon juice

·         90 g butter, cubed

·         Salt and pepper

PREPARATION
Preheat the oven to 180°C.
Preheat oven at 180°C and place a pan full of water to simmer.

croustade
Cut 4 slices of bread about 1 inch thick and remove the crust.
Using a fork, scrape out a hole. Then brush all over with garlic butter.
When the oven is heated and the water is simmering, place the bread in the oven for 8 -10 minutes.

HOLLANDAISE SAUCE
In a sauce pan over low heat or Bain Marie, start whisking egg yolks and lemon juice. Add butter little bit by little bit until it turns into a thick sauce consistency. Season to taste with salt and pepper  

Poached eggs

Slide eggs into the simmering water. When the whites are set, remove from water with a slotted spoon and place on paper towels to drain slightly. Season to taste with salt and pepper  

Remove toasts from the oven and place on the serving plate, very carefully tucking an egg into each slice.
Spoon Hollandaise over the top and garnish with parsley if desired.
Serve immediately.

Facebook Chez Marie Clement, call 04 10 733 278 or e-mail mlfc78@gmail.com