Savory Pancake Tower with Poached Eggs
Ingredients for Hollandaise Sauce
- 75 gr. clarified butter
- ½ small onion
2 egg yolks
Ingredients for Crispy Pastrami
2 eggs
Are
Chives
For the pancakes: In a mixing bowl, combine the flour, baking powder, and salt. Then add the eggs and milk and mix again. Preheat your crepe pan to the stove. Add a piece of butter to the heated pan and spread it all over using a paper towel. Using a ladle, pour the pancake batter into the crepe pan in your desired size, leaving spaces between each portion. Once bubbles appear on the pancakes, flip them over and cook. Remove the cooked pancakes to a plate.
For the Hollandaise sauce: Place your pan on the stove and add the clarified butter, melting it. *Make sure the butter is not too hot. Finely dice the onion and add it to the saucepan. Add water and cook the onion. When the onions are slightly softened, add white vinegar and salt, and place the saucepan back on the stove. Transfer the cooked sauce to a sieve lined with a mixing bowl and press to extract the liquid. Add the egg yolks to the extracted liquid and mix with a whisk. Then, place the saucepan over a pot of hot water and cook using a bain-marie method, whisking continuously with a mixer. When the egg yolks are slightly lighter in color, remove from the heat. Pour in the clarified butter in a thin stream, whisking with a whisk until you obtain a smooth sauce.
For crispy pastrami: Place your pan on the stove and heat it. Add the pastrami to the heated pan and turn it over for a few minutes. Then add the butter and cook until crispy. Remove the cooked pastrami and let it cool.
For poached eggs: Bring water to a boil in a small, deep saucepan and add vinegar. Crack an egg into a small bowl. Stir the prepared vinegar mixture with a spoon to create a whirlpool. Carefully lower the egg into this whirlpool. Cook for about 2 minutes, until the egg white forms a layer around the yolk. Remove the cooked egg to a countertop lined with paper towels.
To assemble: Place one of your pancakes on the serving plate. Place bacon on top and repeat this process for 3 layers. Place the prepared poached egg on top of the pancake. Then drizzle the sauce over the poached egg. Sprinkle with finely chopped chives and serve.
