Snapguide
STEPS
INGREDIENTS
Spread butter on bread & toast it till golden brown.

Spread butter on bread & toast it till golden brown.

Beat the yolks in a bowl.

Beat the yolks in a bowl.

Place the bowl of beaten yolk onto a pot of boiling water to double boil. Add in lemon juice to the yolk & whisk rapidly.

Place the bowl of beaten yolk onto a pot of boiling water to double boil. Add in lemon juice to the yolk & whisk rapidly.

Bit by bit, add in butter & keep stirring till all the butter has completely melted.

Bit by bit, add in butter & keep stirring till all the butter has completely melted.

Add in a pinch of salt to season & continue to whisk till the sauce thickens. If sauce doesn't thicken, add in a pinch of corn flour & whisk thoroughly.

Add in a pinch of salt to season & continue to whisk till the sauce thickens. If sauce doesn't thicken, add in a pinch of corn flour & whisk thoroughly.

In a hot pan, stir-fry the hotdog cubes till its cooked.

In a hot pan, stir-fry the hotdog cubes till its cooked.

Add vinegar into a pot of almost boiling water. The vinegar will help the egg whites to cook faster & stay in shape.

Stir the water to create a little typhoon in the middle of the pot. Working with the eggs one by one, crack an egg into a small cup then  gently drop the egg into the middle of the water.

Stir the water to create a little typhoon in the middle of the pot. Working with the eggs one by one, crack an egg into a small cup then gently drop the egg into the middle of the water.

Cook for 3-4minutes till egg white is cooked while egg yolk is still soft & creamy. Remove the egg & allow it to drain.

Spread the hotdog cubes on top of the toast.

Spread the hotdog cubes on top of the toast.

Place the poached egg on top & drizzle the sauce over to serve.

  • 2.0 Toast
  • 2.0 Hot dog
  • 4.0 Egg yolk
  • 2.0 Egg
  • 2.0Tbsp Lemon juice
  • 0.0c Butter
  • 2.0Tbsp Vinegar