Sandwich with soy sprouts and poached egg

Such a sandwich is not only tasty, but also healthy. Whole grain bread and soy sprouts will keep you feeling full for a long time.

Ingredients

• Eggs - 4 pcs.
• Soybean sprouts - 450 g
• Salt - 4 tsp
• Lemon juice - 1 tsp
• White wine vinegar - 1 tbsp. l.
• Whole grain bread - 4 slices
• Chervil for serving
• For the sauce:
• Egg yolk - 3 pcs.
• Salt - 1 pinch
• Ground white pepper - 1 pinch
• Paprika - 1 pinch
• Lemon juice - 30 g
• Butter - 100 g
• Whipping cream - 50 g

Directions

1. Rinse the sprouts in cold water. In a deep frying pan, bring water to a boil, put the sprouts in it (the water level should cover the sprouts). Add 1 tbsp to the pan. a spoonful of salt and lemon juice, bring to a boil, blanch the sprouts for about 5 minutes, until semi-soft.
2. Drain the sprouts and rinse under ice water, dry again.
3. Prepare the sauce. Beat egg yolks with salt, pepper and paprika in a water bath. Add lemon juice, stir.
4. Add about 1/3 of the butter, stirring occasionally, cook in a steam bath until the butter dissolves. Once the sauce begins to thicken, add the remaining butter and cook until thickened. Remove the sauce from the bath, let cool at room temperature.
5. In a large deep skillet, bring water to a boil. Add salt and vinegar. Gently pour eggs into boiling water, cook for about 3 minutes.
6. Beat the cream until steady. Gently add the cream to the sauce and stir.
7. Toast slices of bread in a toaster or roaster. Place one slice of bread on each serving plate, put the sprouts on top of the bread, one egg on top of them and pour over the sauce. Garnish with chervil and serve immediately.