Recipe Overview

To make the Hollandaise sauce start by creating a hot water bath. This means take a small saucepan add in just enough water that it's not touching the bottom of the heatproof bowl that will go over the saucepan.

Once the water is hot enough add 3 egg yolks into the heatproof bowl. Whisk the egg yolks continuously with a balloon mixer to whip air into them and to avoid the eggs to turn into scrambled eggs. While the egg yolks are cooking melt the butter completely in the microwave. Once the egg yolk starts to thicken turn the gas off and immediately remove the egg yolks from the heat.

Very slowly add in the hot melted butter to the egg yolks while continuously whisking. If you add the butter too quickly to the egg yolks it will separate the fats and you will end up with a bowl of mess. If you got the consistency right season it with mustard, lemon juice, and cayenne pepper. You can add salt if needed.

To keep the Hollandaise sauce warm place the bowl back over the hot water bath. To poach the eggs bring 1 liter of water with vinegar to a simmer. Crack one egg open into a small bowl. Create a whirlpool in the saucepan using a spoon. Drop one egg into the water at a time. Don't be tempted to add salt to the water as it will split the egg. Repeat the process with all eggs. 3 minutes should be enough for a perfectly poached egg. Set a timer if needed.

Pop the bread in the toaster and toast them until golden. Start by stacking the bread, adding the spiced beef, eggs and finish it with a good amount of silky Hollandaise sauce. If the sauce has thickened a little bit you can add 1 tbs of hot water to loosen it.