Poached eggs with basil Hollandaise, pancetta & Turkish bread

Recipes / Eggs

Turn breakfast into a special occasion with crispy pancetta, poached eggs and creamy Hollandaise sauce.

Recipe «Poached eggs with basil Hollandaise, pancetta & Turkish bread» presented in category Recipes / Eggs, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp white vinegar, 2 eggs, 6 slices Primo Gourmet Selection Pancetta, 1/4 Turkish pide, split, toasted, buttered, to serve, Baby spinach leaves, to serve , Freshly ground black pepper, 2 egg yolks, at room temperature, 1 tbsp water , 100g unsalted butter, melted, 1 tbsp fresh lemon juice, 2 tbsp finely chopped fresh basil, Pinch of salt.

Ingredients:

  • 1 tbsp white vinegar 
  • 2 eggs 
  • 6 slices Primo Gourmet Selection Pancetta 
  • 1/4 Turkish pide, split, toasted, buttered, to serve 
  • Baby spinach leaves, to serve 
  • Freshly ground black pepper 
  • 2 egg yolks, at room temperature 
  • 1 tbsp water 
  • 100g unsalted butter, melted 
  • 1 tbsp fresh lemon juice 
  • 2 tbsp finely chopped fresh basil 
  • Pinch of salt 

Instructions

  1. To make the basil hollandaise, combine egg yolks and water in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn't touch the water). Use a wire balloon whisk to whisk until thick, pale and creamy. Gradually whisk in the melted butter until incorporated and mixture is thick. (Remove bowl from saucepan if mixture is getting too hot as it may curdle if overheated). Remove from heat. Whisk in the lemon juice and basil. Taste and season with salt.
  2. Add vinegar to a medium saucepan of water and bring to the boil over high heat. Crack 1 egg into a small bowl. Use a spoon to stir the water to make a whirlpool. Carefully pour egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg or until cooked to your liking. Use a slotted spoon to transfer the egg to a plate. Repeat with remaining egg.
  3. Heat a medium non-stick frying pan over high heat. Add the pancetta and cook for 1-2 minutes each side or until crisp. Remove from heat.
  4. Place the toasted pide on serving plates. Top with spinach leaves and pancetta. Top with an egg and spoon over the basil hollandaise. Season with pepper and serve immediately.