Breakfast VI de VII

Our dear poached eggs, always ready to help, leaping from the fridge to the dinner table. Do you already know those electric egg cookers?

Here at home we make so many boiled eggs that the purchase of one was justified. With the advantage of having means to cook the eggs at the desired point, without mistakes. There are several sizes on the market. What I bought for us cooks seven eggs at a time. It's a bless because it turns off by itself when the egg point is reached, there is no risk of going beyond the desired cooking point.

With salad and asparagus and a hollandaise sauce, home made, it's a bombastic breakfast or lunch. Protein, fat and minerals. Simpler will be difficult!

Here is the Dutch sauce recipe:

I use the Thermomix recipe 98% of the time when I make this sauce. However, I've also done it manually, and here I leave the steps. In this "low-carb" protocol, fat consumption is important, to bring satiety and keep ketone bodies high, burning fat. Adding a scoop of this sauce to eggs and veggies is a fantastic help in keeping your fat intake at its optimum.

It is a sauce made with butter, egg yolk and lemon juice. This sauce is an emulsion of fat and water, stabilized by egg yolk.

OK google play Miles Davis!

Ingredients:

3 egg yolks

6 teaspoons of water

3 teaspoons of lemon juice

12 tablespoons of butter

of cayenne pepper or black pepper to taste

salt to taste

Preparation

1. To clarify the butter: Melt the butter and allow the separation between the cream and the water it contains to process. Drain the fat so that only that fat is used in this recipe. We are doing the butter clarification process, so if you have access to clarified butter - Ghee - then you just need to heat it up.

2. Start the bain-marie: this is a sauce made in a bain-marie, so the next step will be to place a pot of boiling water, to make the bain-marie.

3. place the yolks in a bowl that fits over the pan containing the boiling water

4. Make the emulsion: beat the yolks with water and lemon juice, using a wire rod until they are assembled and fluffy, like the result you get when making the base of a cake

5. now we're going to add the butter, always stirring, until we get the emulsion of the desired consistency.

6. The more water we add, the more liquid the sauce becomes, but the goal is to reach a fluffy, mayonnaise-like cream point.

@asdicasdapopi

I prepare the sauce in advance and store it in the fridge- I use it to season fish for example, as well as my all time favourite eggs benedict.

The picture of the egg cooker:

https://youtu.be/x5cQTD0waEM