This posh version of egg on toast wouldn’t look out of place in a restaurant. It is quick to prepare and is perfect for a romantic breakfast in bed
- 170g (6oz) wafer thin turkey ham2 bagels or similar rolls
- Butter or margarine for spreading
- 2 eggs
- Hollandaise sauce:
- 100g (3 1/2oz)butter
- 2 egg yolks
- 1 tbsp water
- 1/4 tsp pepper
- Handful of chopped tarragon
- Fresh lemon juice
Make Hollandaise sauce first. Melt the butter slowly in a pan over a low heat, then set aside.
Whisk the egg yolks and the water in a bowl. Put this bowl in a larger saucepan filled with hot water. Do not allow water to boil. Whisk thoroughly until the mixture begins to thicken.
Add the melted butter slowly, whisking vigorously.
Add the pepper, chopped tarragon, lemon juice and salt to taste. Keep warm while the eggs are prepared.
Cut the two bagels or rolls in half and lightly toast under a grill. Spread with butter or margarine.
Poach the eggs either directly into boiling water, or in a poached egg pan. Poach until yolk is set to preferred consistency.
Arrange slices of turkey ham on top of the bagels or rolls and then carefully place the poached eggs on the top.
Pour the Hollandaise sauce over the egg and turkey ham as desired.