Serves 4
Poached Eggs
8 organic eggs
2 large lemons
Beefsteak Tomatoes
2 large beefsteak tomatoes
6 sprigs of fresh rosemary
1 small cup of fleur de sel
Fresh black pepper
Hollandaise
1 lb. unsalted butter
2 lemons
6 egg yolks
1 cup of warm water
Tabasco sauce
pinch of cayenne
Directions for Poached Eggs
In a large shallow pot, bring a mixture of water and lemon to slow simmer (only a small amount of bubbles should be visible). Slide the eggs into the simmering water and cook them until they are done (3-4 minutes). Remove the eggs carefully with a skimmer and drop into a water bath to reserve for later or place them on a plate for immediate use.
Directions for Beefsteak Tomatoes
Over an open grill lightly char the fresh rosemary sprigs. Remove from stem and chop. Slice beefsteak tomatoes and season with sea salt and fresh black pepper.
Directions for Hollandaise
Melt and clarify the unsalted butter. In a small saucepot heat water. Separate the egg yolks from the whites and place them in a non-reactive mixing bowl. Squeeze one whole lemon in the bowl with the yolks. Place bowl over the pot of water (should be at a simmer) and temper the eggs by warming them through. Slowly begin to whisk in melted butter. Continue until all butter is used. Use the warm water to let out the sauce if it starts to get to thick. Season the hollandaise with Tabasco, cayenne, and salt.