VEGETARIAN

Rye Toast with Roasted Beetroot, Poached Egg, and Hollandaise Sauce

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

When preparing hollandaise sauce, there is a risk of overheating the yolks, causing them to curdle and turning the sauce into an omelet. To prevent this, ensure that, firstly, the water in the pot does not touch the bottom of the bowl. The water should also not be boiling vigorously; once it reaches a boil, reduce the heat to the minimum. To prevent the bowl from overheating, periodically remove it from the water bath and place it on something cool (I use a towel dampened with cold water for this). And lastly (and most importantly) — do not stop whisking vigorously! Otherwise, the yolks will curdle in a matter of seconds.

Ingredients

Rye Bread - 2 pieces
Ricotta cheese - 2 tablespoons
Arugula - 2 bunches
Beetroot - 1 piece
Chicken Egg - 2 pieces
Egg Yolk - 2 pieces
Butter - 3.5 oz
White Wine Vinegar - 1 tablespoon
Vinegar - 1 tablespoon
Lemon - ½ piece
Salt - to taste
Ground Black Pepper - to taste
Pine nuts - 1 tablespoon

Step by Step guide

Step 1

Wash the beetroot and dry it with a paper towel, wrap it in foil, and bake in the oven for 45-60 minutes until cooked, depending on the size of the beetroot. The cooked beetroot should be easily pierced with a fork. If preparing this dish for breakfast, it is more convenient to roast the beetroot the night before and simply reheat it in the morning.

Step 2

Prepare the hollandaise sauce: add 1 tablespoon of wine vinegar to 2 egg yolks, season lightly with salt, and while whisking the yolks, carefully (along the side of the bowl) add 1 tablespoon of hot boiled water. Place the mixture over a water bath, continuing to whisk with a small whisk. When the sauce begins to thicken, add the juice of ½ lemon and half of the butter (gradually, in small portions). Thicken the sauce over the water bath, then incorporate the remaining butter. The sauce will take about 20 minutes to prepare.

Step 3

Prepare the poached egg: bring water to a boil in a small saucepan and reduce the heat to the minimum (it is most convenient to use the same water as for the water bath when making hollandaise sauce). Add 1 tablespoon of vinegar and ½ teaspoon of salt to the water. Create a whirlpool in the water and gently (to avoid breaking the yolk!) pour the egg into the center. Cook for exactly 3 minutes, then remove the egg with a slotted spoon and transfer it to ice water to stop the cooking process. Repeat this for the second egg.

Step 4

Toast the bread in a skillet or toaster, spread with ricotta, top with arugula and a few slices of roasted beetroot, season with salt and pepper. Carefully place the poached egg on top and drizzle with 1-2 tablespoons of hollandaise sauce.