- Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper and place the pancetta on top.
- Let cook for around 5 minutes or until golden. Set aside.
- In a medium-sized saucepan, bring the water and vinegar to a gentle boil (tiny bubbles).
- Break the eggs into a container (cup or saucer).
- Once the water is boiling, use a large slotted spoon to stir the water and create a whirlpool.
- One at a time, quickly slip the eggs into the centre of the whirlpool and time for 3 minutes. (Depending on the size of the pan, poach the eggs in groups of 4.)
- Remove the eggs and set aside on a plate lined with a clean cloth to drain the excess water.
- Melt the butter in the microwave oven and skim off the white solid particles that float to the surface.
- In the lower section of a double boiler, bring the water to a boil. Remove the top section from the heat, whisk in the white wine and 8 egg yolks, and return to the heat.
- Stir vigorously until the mixture doubles in volume. (Do not allow the water to boil – gently reduce the heat if necessary.)
- Remove from the heat and drizzle a web of melted butter over the top, being careful to not over-stir it into the buttermilk mixture.
- Thin the sauce with 15 ml (1 tbsp) of hot water taken from the bottom of the double boiler.
- Add the lemon juice and add salt and pepper to taste. Set aside.
- Separate the fougasse into 8 large croutons of the desired size. Toast in the oven (broil) until the croutons are golden and still slightly soft.
- For the presentation, place one crouton on each plate and garnish with pancetta and a poached egg. Top with hollandaise sauce, add antipasto and garnish with fine herbs. Serve immediately.
As seen in the 2018 VÉRO Magazine Holiday Edition.