Poached Eggs with Ghee Hollandaise And Indian Greens

Methods

• Heat sufficient water in a non-stick pan. Add vinegar.
• Break eggs in a bowl and gently slide them in the water. Simmer for 2 minutes and carefully transfer them into a bowl of ice water. Set aside.
• To make the hollandaise, take the egg yolks in a double boiler. Add salt, 1½ tsps lemon juice and crushed peppercorns and whisk continuously. Add kasundi mustard and whisk again.
• Warm 2 tbsps ghee in a non-stick pan. Add warm ghee, little by little, to the egg yolks and whisk continuously. Add 1 tbsp warm water and whisk till the mixture thickens.
• Heat remaining ghee in another non-stick pan. Add onions and saute well.
• Roughly chop dill sprigs and amaranth leaves and add to the pan and saute for 2 minutes. Add salt and remaining lemon juice. Mix well, switch off heat and transfer onto a serving plate.
• Reheat the poached eggs by simmering in a pot of boiling water for a few seconds.
• Gently place them over the sautéed greens. Top with the hollandaise, sprinkle garam masala powder, garnish with micro greens and serve immediately.