Poached egg on rump steak

Name: Poached egg on rump steak
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Rump steak (à approx. 300 g); 7-10 Tbsp Salt; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Pepper; 1 Hollandaise sauce bag; 100 g Butter; 2 TEASPOONS coarse mustard; 3-5 Tbsp Wine vinegar; 4 Eggs (size M); 4 Stem(s) Parsley; 2 discs Mixed Wheat Bread; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Rump steak (à approx. 300 g)
7-10 Tbsp Salt
2 TABLESPOONS Sunflower oil
7-10 Tbsp Pepper
1 Hollandaise sauce bag
100 g Butter
2 TEASPOONS coarse mustard
3-5 Tbsp Wine vinegar
4 Eggs (size M)
4 Stem(s) Parsley
2 discs Mixed Wheat Bread
7-10 Tbsp Aluminium foil

Directions

1
Dab meat dry, cut in half crosswise and season with salt. Heat up a pan. Add oil and fry meat for 6-8 minutes, turning. Season with pepper
2
For the sauce, mix 125 ml water and sauce powder well, bring to the boil while stirring and remove from the heat. Cut butter into cubes, add and fold in. Stir in mustard and keep sauce warm. Remove the steaks from the pan, wrap in foil and leave to rest
3
For the eggs, boil about 1 litre of water in a narrow, high pot. Add vinegar. Beat the eggs one after the other in a cup and let them glide one by one into the boiling water. Cook for approx. 3 minutes while boiling, carefully pressing the egg white with tablespoons against the egg yolk. Wash parsley, shake dry, pluck leaves from the stalks and chop. Lift the eggs out of the water with a skimmer and let them drip off on kitchen paper
4
Halve the slices of bread. Arrange 1/2 slice, 1/2 steak, 1 poached egg and some sauce on each slice. Sprinkle with parsley