Composition / ingredients
Cooking method
1. To begin with, prepare the Hollandaise sauce:
- in a small bowl, beat the egg yolks until the mass becomes denser and increases in volume by 2 times (on a powerful mode, about 2-3 minutes);
- gently add the melted butter, mix, while maintaining a thick consistency;
- add mustard, salt and cayenne pepper, pour in lemon juice, mix and leave in a warm place.
2. Cut a piece of bacon into four plates and fry on both sides.
3. Pieces of bread are also fried until lightly browned.
4. Boil the egg:
- pour water (1 liter) into a saucepan, add vinegar and salt, send to the fire, bring to a boil, then reduce the heat to a minimum;
- break the egg into a cup and, lowering it over boiling water, quickly tip it over and place the egg in water. Cook for 2-3 minutes, remove the egg with a slotted spoon. Repeat the procedure with the remaining eggs.
5. Spread slices of bacon on the fried pieces of bread, then an egg, pour over everything with Hollandaise sauce.
Serve warm.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- White wine vinegar - 14 kcal/100g
- Egg yolks - 352 kcal/100g
- White bread - 266 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Dijon mustard - 143 kcal/100g
