2 slices of white bread (toasted roast)
half boiled chicken fillet (warm)
2 egg yolks
70 gr. butter
1 tsp. Lemon juice
In a saucepan pour the water for about 2.5-3 cm. High, bring to a boil, add a few drops of vinegar, reduce the heat to low, to the bottom of the rose barely visible bubbles.
Egg break in a bowl gently, being careful not to damage the yolk, gently pour the egg into the water, if the width of the pan allows you can immediately boil 2 eggs. Boil for exactly 1 minute, then turn off the fire, let it brew for eggs in water for 10 minutes.
At this time, prepare the sauce. Melt butter and bring almost to a boil, but do not overheat.
Mix the egg yolks with the lemon juice, put on not much boiling water bath, whisking vigorously whisk or electric mixer, pour a thin stream of melted butter, whisking until the mixture is fluffy and airy.
Chicken breast cut into thin slices with a sharp knife, sprinkle with a little salt and black pepper. Sliced bread Apply a thin layer of butter, put on top of chicken, egg gently to get out of the water with a slotted spoon, slotted spoon bottom promaknut paper towel from the water to pass an egg on meat, gently pierce the yolk with a spoon so that it flowed out, pour all the warm sauce and serve immediately.