John Myers
Contents
show
Easter Egg Recycling: Hollandaise Sauce, Eggs in Glass and in Mustard Sauce
The perfect easter egg recycling: hollandaise sauce, eggs in glass and in mustard sauce recipe with a picture and simple step-by-step instructions.
Hollandaise sauce
- 100 g Butter
- 2 piece Egg yolk
- 1 tbsp White wine
- 1 pinch Salt
- 1 tsp Lemon juice
Eggs in glass
- 4 disc Toast
- 5 disc Breakfast bacon
- 4 piece Hard-Boiled eggs
- 1 bunch Fresh smooth parsley
Eggs in hollandaise mustard sauce
- 1 tablespoon Mustard
- 4 piece Hard-Boiled eggs
- 1 bunch Chives
Hollandaise sauce
- Mix one egg yolk, wine and a pinch of salt in a metal bowl with a whisk. Place the bowl in a hot water bath. Beat the ice cream until the sauce is creamy. Melt the butter and slowly beat in the egg yolk cream until a creamy sauce is formed. Season the hollandaise with salt and lemon juice.
Eggs in glass
- Cut out toast bread with a glass and toast in a pan. Then also fry the bacon. Peel the hard-boiled eggs, cut them into slices and layer them alternately with the bread and bacon in the glass. Pour the hollandaise sauce over it and decorate with parsley.
Eggs in hollandaise mustard sauce
- Stir the mustard into the hollandaise sauce. Then peel the boiled eggs and cut them in half. Pour the hollandaise mustard sauce over the eggs and sprinkle with chives. Serve best with freshly boiled boiled potatoes. Good Appetite!
Facebook Comments