Poached eggs with faux hollandaise sauce and Sourdough bread

 

This was a throw together breakfast. 

I didn’t want to learn how to properly make a hollandaise sauce, so instead, I made a tiny béchamel with our milk just water and a scant amount of consume powder and I added powdered mustard first but added a small amount of Dijon as well. Then added a squeeze of lemons juice and the total amount was 5 tablespoons. Seriously the tiniest of sauces. 

For the poached eggs I salted the water and let it go to a hard boil and when I was ready to drop the eggs I turned the water temperature down to medium.  I placed the eggs in one at a time but in a ladle - I kind of poured the eggs into the pot and made sure they went not sticking to the bottom the pot.

I wanted them runny, so after all four eggs were in the pot I turned the heat down, heated the sauce and waited for the bread to toast. I cut a few green onions on top and breakaways ready to go. 

One day I’ll learn how to make hollandaise sauce, but seems like so much butter, butter, butter, butter