Trout roe (optional)
To make the hollandaise, place the butter cubes, egg yolks, and a
pinch of salt in a large pot. Turn the heat to low and begin
whisking; as the butter melts, the whole thing will emulsify. Don’t
stop whisking! When it’s all melty and starting to come together,
keep cooking it until it thickens, another 2 to 3 minutes. When it’s
creamy and smooth, remove it from the heat and add the lemon
juice, a pinch of cayenne, and salt to taste. Set aside but keep an
eye on it, whisking every so often if it starts to separate.
Make a batter by combining 2 of the eggs, the milk, sugar, and
salt in a shallow pan.
Melt the butter in a skillet or frying pan over medium heat. Dip
each bread round into the batter and then fry in the skillet until it’s
brown on both sides, about 2 minutes per side. Place the rounds
on a serving plate.
Finally, poach the remaining 6 eggs. In a wide pan, bring 2
inches of water to a simmer over medium-low heat. Add a splash
of vinegar to the water and then crack the eggs in, using a spoon to
help wrap the whites around the yolks. Cook just until the whites
are set and the yolks still look runny, approximately 4 minutes.
Place a poached egg on top of each bread round. Spoon the
hollandaise over the top and garnish with the chives and, if you’re
using it, the trout roe. Serve hot.
* Noren and Arnold put six egg elements into their dish (including