Free Shipping over $19.9
30-day money back guarantee


Open-faced Sandwich with Poached Egg & Hollandaise Sauce

Toasted bagel + Poached egg with oozy golden yolk + creamy yellow Hollandaise sauce = A bright day!


1/2 Bagel

2 Egg yolks

1 Egg

4 Asparagus

1 Munich sausage

3 Baguette slices

Butter 50g

10g White vinegar

A handful of crushed black pepper

A handful of parsley

A handful turnip sprouts


Step by Step Cooking Instructions:

Step 1: Prepare a pot of boiled water.

Step 2: To prepare hollandaise sauce - Add two yolks in a glass bowl. Hold the glass on the top of the boiled water. Add 5g of white vinegar and beat evenly.

Step 3: Add 45g of melted butter and continue to beat until milky white.

Step 4: Prepare another pot of boiled water (tip: add 5g white vinegar so the egg white would firm more quickly), and swirl a vortex. Crack an egg into the vortex.

Step 5: Remove the egg when the egg white gets firm.

Step 6: Heat 5g butter in a frying pan on the stovetop. Saute the asparagus and sausage.

Step 7: Toast the baguette and bagel on shade setting 4.

Step 8: Lay the bagel on a plate. Top with asparagus, poached egg, and a spoon of hollandaise sauce. Season with crushed black pepper, parsley, and turnip sprouts.

Step 9: Serve with toasted baguette and sausage on the side.




Older Post
Newer Post

Leave a comment

All blog comments are checked prior to publishing

This website uses cookies to ensure you get the best experience. Learn more

Ok, got it
Item is added to cart