This is for your Easter Morning Breakfast Table!

Soft Poached Eggs on whole wheat baguette slices, slightly toasted & buttered. Poach your eggs in little simmering water, salted with a shot white wine vinegar. Just slide your eggs, cracked on a saucer gently into the water, never boil! Remove with a slotted spoon and place on a paper towel. Have your toast ready, cover with thin Black Forest Ham or Smoked Salmon slices. Place your eggs on top. Cover with a Minted Chili Hollandaise sauce. Finish in a hot oven, baked for 2 minutes, serve immediately!

Minted Chili Hollandaise Sauce:
4 egg yolks
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. chopped fresh mint

• In a small food processor combine eggs ,lemon juice, water, mint, jalapeno & salt. Pulse and process until mint & pepper thoroughly chopped & the yolks are frothy.
• In a small saucepan, over medium heat , melt butter until bubbling but not brown! While motor is running, pour butter in a thin stream into egg mixture, and process until sauce is smooth and slightly thickened. Keep warm over a pan of hot water if not served immediately.
• This sauce can also be made without mint or jalapeno and served with fish, broccoli, cauliflower or mixed with a bit of ketchup & Tabasco , served with a steak.

Enjoy your breakfast, I will!

Chef Georg