Egg Sandwich with Hollandaise

Instructions

1. 1
   Boil the eggs: Bring a pot of water to a rolling boil, gently lower the 4 eggs inside, and cook over medium heat for exactly 9 minutes. Transfer immediately to an ice bath to snap cooling, peel, and chop into large, rustic chunks. Set aside in a bowl.
2. 2
   Make the quick blender hollandaise: In the tall cup of an immersion blender, drop the 2 raw egg yolks, fresh lemon juice, a pinch of salt, and a pinch of black pepper.
3. 3
   Melt the 90 grams of unsalted butter in a small saucepan or microwave until it is fully liquefied, hot, and bubbling gently (do not burn it).
4. 4
   Insert the immersion blender to the absolute bottom of the cup and turn it on high speed. Slowly stream the hot melted butter into the cup in a thin, constant thread. The mixture will instantly emulsify into a thick, satin, pale-yellow sauce.
5. 5
   Taste the hollandaise, adjusting salt or lemon sharpness to preference. It should be perfectly glossy and cohesive.
6. 6
   Pour the warm hollandaise over the bowl of chopped hard-boiled eggs. Fold in the finely sliced green scallions. Stir gently with a rubber spatula to avoid turning the eggs into a paste, preserving the gorgeous chunkiness visible in `sandwich de huevo con salsa holandesa.png`.
7. 7
   Lay out your seeded bread slices on a clean workspace (lightly toast them if you prefer a rigid structural crunch).
8. 8
   Layer a dense cushion of dry, ruffled green lettuce leaves across the base bread slices.
9. 9
   Mound the rich egg salad mixture generously over the lettuce beds, creating an attractive, high-profile layers.
10. 10
    Top with the remaining bread slices, press down very gently with your palm to secure the components, and slice cleanly down the center using a sharp serrated bread knife.
11. 11
    Serve immediately on ceramic plates while the hollandaise is beautifully velvety for the optimal texture experience.