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Poached eggs with basil Hollandaise, pancetta & Turkish bread
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Elevate breakfast with crispy pancetta, poached eggs, and creamy Hollandaise sauce.
Ingredients:
  • 20.00 ml white vinegar
  • 6 slices mild pancetta
  • 1/4 Turkish pide, split, toasted, buttered, to serve
  • Baby spinach leaves, to serve
  • 2 egg yolks, at room temperature
  • 20.00 gm water
  • 100g unsalted butter, melted
  • 21.00 gm fresh lemon juice
  • 40.00 ml finely chopped fresh basil
  • Pinch of salt
Instructions:
  • Prepare the basil hollandaise by whisking egg yolks and water in a heatproof bowl over simmering water. Ensure the bowl doesn't touch the water. Whisk until the mixture is thick, pale, and creamy. Slowly whisk in melted butter until well combined and the mixture is thick. If it gets too hot, remove the bowl from the saucepan to prevent curdling. Take it off the heat, then whisk in lemon juice and basil. Season with salt to taste.
  • In a medium saucepan, combine water and vinegar and bring to a boil over high heat. Crack 1 egg into a small bowl. Create a whirlpool in the water using a spoon and gently slide the egg into the center. Poach for 1-2 minutes for a soft egg or to your desired doneness. Use a slotted spoon to remove the egg and place it on a plate. Repeat with the second egg.
  • Preheat a medium non-stick frying pan over high heat. Sear the pancetta for 1-2 minutes on each side until crispy. Remove from heat.
  • To assemble, arrange the toasted pide on serving plates, layer with fresh spinach leaves and crispy pancetta. Crown with a sunny-side-up egg and generously drizzle with homemade basil hollandaise. Season with a crack of black pepper and serve promptly.

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