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

Hi everyone, I hope you’re having an incredible day. Today, we’re going to prepare a distinctive dish, my poached egg and seared gammon with homemade hollandaise sauce 😉😀. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀 is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀 is something that I have loved my whole life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have my poached egg and seared gammon with homemade hollandaise sauce 😉😀 using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make My Poached Egg and Seared Gammon with Homemade Hollandaise Sauce 😉😀:
  1. 4 thick slices gammon, I used loin gammon
  2. 1 1/4 tsp Salt
  3. 1 tsp Rice wine vinegar
  4. 2 Free range eggs
  5. for the hollandaise sauce:
  6. 110 grams unsalted butter
  7. 1 Free Range egg yolk
  8. 1 Lemon, juice only
  9. 1 tbsp water
  10. 1 tbsp Wholegrain Mustard
Instructions 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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