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My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀
My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀

Cooking might be one of the earliest abilities worldwide. That does not mean that there are any type of limits to the expertise offered for the chef interested in raising his or her skills. Also the finest chefs, even specialists, can constantly find brand-new dishes, methods and methods to improve their kitchen area abilities, so lets try this My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀 recipe, we hope you like it. You can have My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀 using 10 ingredients and 6 steps. Here is how you do that.

To get started with this recipe, we have to first prepare a few components. To cook My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀 you need 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀:
  1. Take 4 thick slices gammon, I used loin gammon
  2. Prepare 1 1/4 tsp Salt
  3. Provide 1 tsp Rice wine vinegar
  4. Prepare 2 Free range eggs
  5. Prepare for the hollandaise sauce:
  6. You need 110 grams unsalted butter
  7. Provide 1 Free Range egg yolk
  8. Take 1 Lemon, juice only
  9. Take 1 tbsp water
  10. Take 1 tbsp Wholegrain Mustard
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Steps to make My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀:
  1. Ingredients
  2. On a griller pan or flat fry pan, grill the gammon for 2-3 mins each side until cooked
  3. In a sauce pan of bubbling simmering water, add the salt and vinegar and spin the water. Drop the cracked egg in the centre do this for the other egg too
  4. Sauce: Melt the butter on a low heat and when melted, skim off the froth to leave a yellow liquid
  5. Put the egg yolk, lemon and salt in the blender. Add mustard and 1 tablespoon of water, turn on mix and pour the butter in slowly to blend in the water
  6. When all is done, take the gammon steaks to the serving plate with poached egg and holladaise sauce on top. Serve with salad and chips

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