English muffin & poached egg

Step 1. Grapefruit Hollandaise Sauce

1. Melt the pieces of butter in a microwave or bain-marie.
2. Pour half of the grapefruit and lemon juice, and the water into a thick-bottomed saucepan; add salt and pepper.
3. Add the egg yolks and heat on a medium heat, stirring constantly with a whisk by tracing a figure of 8 shape for 2 min.
4. Remove the saucepan from the heat, then gradually add the butter, whisking as for a mayonnaise.
5. Add the rest of the grapefruit juice and stir.

Step 2. Poached Egg

1. Boil some water in a saucepan while adding the vinegar.
2. Break each egg into a coffee cup. When the water boils, bring a cup close to the water surface and turn it over in one go. You can make 1-2 eggs per round.
3. Using a skimmer, draw the filaments of egg white towards the yolk.
4. After 3 min, strain the eggs with the skimmer and put them into freezing water for a few moments.
5. Drain them on power towel.

Step 3. Plating-Up

1. Halve the muffin and butter it. Toast it under the grill for 5 min.
2. Add the mortadella cheese and poached egg on top, coat with hollandaise sauce and garnish with baby shoots.