A delightful twist on the classic poached eggs dish, featuring a zesty tomato-infused hollandaise sauce.
Whisk the egg yolks and lemon juice in a heatproof bowl until thick and pale.
Whisking continuously prevents the yolks from curdling.
Place the bowl over a saucepan of simmering water and whisk until warm.
Ensure the water does not touch the bottom of the bowl to avoid overheating.
Gradually add the butter, whisking until the sauce thickens.
Add the butter slowly to emulsify properly.
Stir in the diced tomato, cayenne pepper, and hot sauce.
Use ripe tomatoes for a richer flavor.
Bring water and vinegar to a gentle simmer in a saucepan.
The vinegar helps the egg whites coagulate faster.
Crack an egg into a ramekin and gently slide it into the simmering water.
Use fresh eggs for the best poaching results.
Toast the bread slices and place them on serving plates.
Warm the plates to keep the dish hot.
Place a poached egg on each toast slice and spoon the hollandaise sauce over.
Serve immediately for the best taste.
Garnish with parsley and green onions before serving.
Chop the herbs finely for an elegant presentation.
