Egg Poché with Holland Cream

Prepare the cream: beat the egg with the butter until it forms a clear mixture

Add the salt and cook in a bain-marie, stirring, until the cream thickens slightly and begins to show at the bottom of the pan

Be careful not to overcook, as the cream will curdle

Cook the eggs: In a medium saucepan, combine water to the halfway mark, add the vinegar, and bring to a simmer (do not let it bubble)

Crack each egg into a separate cup and place one at a time in the water, allowing the whites to settle before adding the yolks

Cover the yolk with the white using a skimmer and cook for 3-4 minutes (the yolk will be moist) or until desired doneness

Remove with a skimmer

Serve over your preferred base and top with a little cream

233 calories per serving