Written by Kaitime
• 2 Triangles of foccacia bread, cut in half
• 4 x 5mm Thick slices New Zealand blue cheese
• 4 Tomato, slices
• 4 Eggs, poached
• 2 Eggs, separated
• 50mls White vinegar
• 25mls White wine
• 250g Unsalted butter
• Lemon juice
• Salt and pepper
• Sprigs of basil
To make the hollandaise, place the yolks into a stainless steel bowl over a pot of hot simmering water. Whisk in the vinegar and wine. Continue whisking until a light sabayon is reached. Remove from heat.
Gradually add butter, whisking continuously. Season to taste with lemon juice and salt and pepper.
Toast foccacia bread. Place the bottom piece of bread on a warm serving plate. Arrange 2 slices of blue cheese on top then 2 tomato slices, and 2 poached eggs. Spoon over hollandaise. Garnish with sprigs of basil and cracked pepper.