INGREDIENTS (serves 4):
- 4 slices toast bread
- 1 bunch of chives
- 4 eggs
- 2 egg yolks
- 150g salted butter
- 1 tbsp oil
- 1 tbsp lemon juice
- 4 slices cold-smoked trout
- 2 tbsp white vinegar
METHOD
Poach the eggs:
In a saucepan, heat 2 litres of water and add the white or alcohol vinegar. Crack each egg into a cup, then carefully slide it into the simmering water. Let the eggs cook for 2 minutes, then remove them with a slotted spoon and place them on a plate greased with a bit of oil.
Prepare the sauce:
In a deep bowl, whisk the 2 egg yolks with 4 tablespoons of water over low heat until creamy. Remove from heat, add the butter cut into cubes, and whisk continuously (in a figure-eight motion to create a smooth cream). Add the lemon juice and leave the sauce at room temperature.
Toast the bread
Cut the crusts off the toast or shape it using a round cutter. Toast the pieces lightly in a toaster.
Serve
On each piece of toasted bread, place a slice of smoked trout, followed by one poached egg. Drizzle with the prepared sauce and garnish with chopped chives.
Serve immediately.
Enjoy your meal!
