- 1 loaf slightly stale white bread, unsliced
- 2 ounce unsalted butter, melted
- 1 clove garlic cloves, peeled and lightly crushed
- 2 egg yolks
- 2 teaspoon lemon juice
- 3 ounce unsalted butter, cut into small pieces
- 4 large eggs
- 1 teaspoon thyme leaves for garnish
CROUSTADES: Pre-heat the oven to 350 degrees F. Cut the bread into four 1 ½-inch thick slices and cut away the crusts forming a 3 ½ to 4 inch square. Usinga 2 ½ inch round cutter, cut a circle in the center of the bread, with out cutting all the way through. Use a butter knife to scoop and peel away the bread from the center to form a hollow about 1 inch deep. Using your fingers mash down the interior of the hollow to form a firm base.
Mix the butter and the lightly mashed garlic clove together in a small bowl, leave it to infuse about 15 minutes. Brush the butter all over the bread, on all sides inside and out. Place the bead directly on the rack of the oven set in the center position. Bake until crisp and golden 8-10 minutes.
HOLLANDAISE: Put the egg yolks and lemon juice in a small saucepan set over very low heat. Whisk continuously, adding the butter piece by piece until a thickened sauce is formed. Avoid too much heat or the eggs will scramble. Season with salt and pepper. The sauce should be thick enough to coat the back of a spoon, but still flow freely when poured. Adjust consistency with water if necessary.
POACHED EGGS: Bring a pan of water to just about boiling. Crack an egg into a small bowl, reduce the heat and slide the egg into the simmering water. Using a spoon gently roll the intact egg over once or twice to assure it does not stick. Poach the egg in the water about 3 to 3 ½ minutes then carefully remove the egg with a slotted spoon . Allow it to drain on a paper towel lined plate. Trim the eggs of the scraggly edges if you like. Repeat 3 more times.
Gently place a poached egg into each croustade. Spoon a little Hollandaise sauce over the eggs and garnish with fresh thyme leaves. Serve warm.