Breakfast in royal. Prepare eggs with Dutch sauce

Dutch sauce can successfully replace the classic mayonnaise added to the eggs. Contrary to the obvious associations, it does not come from the Netherlands, as far as France. Apparently, it was created especially for the King of the Netherlands visiting France, from where he took his name. The sauce is velvety and is made on the basis of butter, egg yolks and lemon juice or wine vinegar. It has a delicate, slightly sour taste. Dutch sauce is easy to give upSo not everyone likes to prepare him. You have to be careful, heat it in a water bath and stir. The finished sauce fits perfectly with Benedictine eggs, but also asparagus and fish.

Ingredients:

• 8 slices of raw smoked bacon,
• 4 eggs,
• vinegar,
• favorite bread,
• chives,
• Little tomato.

Dutch sauce:

• 100 g of clarified butter,
• 4 yolks,
• 2 tablespoons of lemon or vinegar juice,
• a tablespoon of cold water,
• a pinch of salt,
• A pinch of white pepper.

Method of performance:

Melt the butter in a pan and leave to cool slightly. It must be warm, but not hot. Egg yolks beat with water and lemon or vinegar. Place the bowl with yolks on a pot with boiling water. Beat yolks in a water bath. You can use a mixer or whisk for this, but it will last a little longer. Whip to whiteness. Then remove the bowl from the pot, still whipping. Gradually, add clarified butter to the eggs without stopping to whip the mass. Season to taste.

GRIND bread in a grill pan. Fry the bacon in a dry frying pan and cook the eggs in the T -shirts. For this purpose, pour water and a little vinegar into a saucepan. Bring the water to a boil and mix, creating a vortex. Put the egg in the middle of the vortex with the least possible height. Cook eggs for about 2.5-3 minutes. Remember not to bring water to a boil.

Place bread slices on bread and an egg on it. Gently pour over the Dutch sauce, and finally decorate with chopped chives and tomato.

Source: NowowoPuje.pl