4 farm-fresh eggs + 2 egg yolks
125 g of butter, melted
2 tsp lemon juice (or more to taste)
2 sprigs of dill, chopped + extra to decorate
dash of vinegar
2 sprigs of parsley, finely chopped leaves
200 g crayfish
possibly some mesclun lettuce, for underneath
also needed: thermos bottle, preheated
Put the 2 egg yolks in a heat-resistant bowl and beat them with ½ tbsp cold water. Pour the melted butter into another pan and ensure that the white ingredients remain. Hold the butter to the boil while you beat the egg yolks au bain-marie.
To heat the egg yolks au bain-marie, put a layer of boiling water in a pan. You put this on the fire and keep you gently boiling. Place the heat-resistant bowl with the egg yolks on the pan. The bottom of the bowl must not touch the water.
Beat the egg yolks au bain-marie in 3-5 minutes together with 1 tsp lemon juice to a thick, light mass. Remove the bowl from the pan. Pour the hot butter in a thin stream, beating little by little to the egg mixture. And season with salt and dill. Keep the sauce warm in a thermos.
Fill a wide pan with boiling water. Put on the heat and don't let the water with the vinegar boil. First break the eggs into a cup and then carefully slide them into the water. Put the lid on the pan and poach the eggs nicely soft for ± 3 minutes. If necessary, keep warm under a clean tea towel.
Meanwhile, mix the rest of the lemon juice with the parsley into the crayfish. Cut open the croissants and divide the crayfish on top. Place a poached egg on top and pour the sauce over it. Decorate with some dill and enjoy!