For the Poached Eggs:
eggs
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white vinegar
Heat a pot of water to a gentle boil. Add a small splash of vinegar. Working with one egg at a time, crack your eggs into a small bowl. Swirl the water in the pot and carefully tip in your eggs. Poach for 3-4 minutes depending on how soft or hard you want your yolks to cook. Gently remove the eggs and dap dry on a paper towel before serving.
For the Hollandaise:
2 egg yolks
1 tablespoon water
juice from half of a lemon
½ pound butter, melted, kept warm
pinch cayenne powder
heavy pinch salt
Combine the egg yolks, water and lemon in a tall-sided container. Using a stick blender/immersion blender combine everything. While the blender is on, carefully and slowly pour in the butter. Blender until well mixed and creamy. Season to taste with salt.
For serving:
turkey bacon, cooked
rye bread, toasted
Serve your poached eggs over rye toast with a generous spoonful of hollandaise next to a side of turkey bacon just like Madeleine Albright enjoyed.