Eggs Liza

4 slices of focaccia bread

8 ounces roasted beef

4 ounces pimento cheese

4 eggs

4 egg yolks

16 ounces clarified butter

Juice of 2 lemons

3 or more shots Tabasco

Salt and pepper

2 tablespoons water

1 bunch scallions, chopped

Disperse the beef onto the focaccia evenly and top each piece with some pimento and place in an oven at 300 degrees. Fill a small pot half with water and bring to a boil. In a stainless steel bowl, add the egg yolks and water and begin whisking together over the boiling water until thick ribbons can be made with the yolks. Begin whisking in the clarified butter slowly in a stream until it thickens up. Season with the juice, Tabasco, salt and pepper and set aside in a warm area. Reduce the boil to a simmer and crack the eggs into the water. Cook for 3 to 5 minutes and use a slotted spoon to remove from the water. Take the beef out of the oven and onto a plate. Top with the poached egg and cover in hollandaise and scallions to garnish.

Source: Chef Mike Meek of Liza's Kitchen