Poached Eggs with Beef

We all scratch our heads when pondering which came first, the egg or the chicken. I’m sure this question has rattled our ancestors since the beginning of time and will continue to perplex our offspring till the end of time.

However, what we all know today is that poached eggs are in style. Think of the perfect fried egg, and now give it a foreign passport. Add some bedazzle, and you have poached eggs.

For the ingredients, we will require

• 1 piece of bread: Remember to use brown bread for added benefits.
• 3–4 tablespoons of rocket leaves for a distinctive, slightly spicy nuance. 
• 3–4 baby tomatoes, also called cherry tomatoes, have a flavorful taste. 
• 100 g of beef: Cut them into small chunks.
• 2 eggs: You can take as many eggs as required and try to use fresh eggs.
• Hummus: For a pleasing presentation.

For hollandaise sauce

• 1 egg yolk
• 2 tbsp. lemon juice
• 1 tsp. salt
• 10 g butter

Directions for the best, mouthwatering poached eggs with beef

• Start with making the hollandaise sauce. In a blender, add an egg yolk and 2 tablespoons lemon juice, and blend for a minute. Then, heat a pan, add butter, and transfer the yolk-lemon mixture to a bowl. Stir continuously, gradually adding butter. 
• Slightly heat the bread in the pan.
• To make poached eggs, In a pot, boil water, then turn off the heat. Separately, crack an egg into a bowl. This will allow you to gently slip the egg into the boiling water. Add a pinch of salt in the boiling water; it’ll allow the eggs to rise on top of the pot rather than sit at the bottom. Finally, pour the egg into the water and gently simmer it for 3–4 minutes.
• After your poached eggs, use the thinly sliced beef and stir-fry them on medium heat with your favorite spices. Wait till they are fully done.
• Next, take the bread and dress it with beef, poached eggs, rocket leaves, and the prepared hollandaise sauce.
• Place baby tomatoes on the plate and add a tablespoon of hummus for an appealing visual presentation.