Hollandaise
In a small saucepan, melt butter. Cool down and strain off the solid bits floating at the top. Set aside
Place red onion, vinegar, bay leaf and peppercorns in a saucepan over high heat. Reduce by two thirds (boil for about 10 minutes). Remove pan from heat and allow to cool. Transfer to a bowl that will sit as the top part of your double boiler.
Once the vinegar mixture has cooled, add egg yolks and 2 teaspoons of water. Whisk until foamy.
In the meantime, bring a small saucepan of water to a simmer (to make a double boiler). Set bowl with egg yolks over the simmering water and continue whisking until the mixture forms a thick ribbon when you lift the whisk from the bowl.
Slowly pour the butter into the egg mixture, whisking constantly. Strain through a fine sieve into a small bowl. Stir in dill, sugar and season with salt and pepper to taste. Set aside and keep warm.
Swiss Chard
In a small saucepan, add butter and smashed garlic. Add chopped swiss chard and cook until wilted. Season with salt and pepper.
Drain off any excess water that was released while swiss chard was cooking.
Poached Eggs
Bring a small pot of water to a gentle boil. Add vinegar to water. In a small bowl, crack your egg and gently pour it into the water. Gently stir the water so that the egg flips and gets enveloped by the egg white. Repeat with remaining eggs.
Poach eggs for about 3 minutes each. Once done, remove with slotted spoon and drain briefly on a paper towel.
To serve
Serve eggs on top of toasted english muffins, warmed swiss chard and topped with hollandaise sauce.
Originally Submitted
9/26/2013
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