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4 fresh English muffins
8 slices of Canadian bacon
8 eggs
1 teaspoon of white vinegar
4 egg yolks
2 tablespoons of lemon juice
1 1⁄4 sticks of butter
pinch of cayenne pepper
salt and pepper to taste
To make a simple Hollandaise sauce:
1. Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a medium saucepan and with a hand whisk, mix all the ingredients until they have blended together.
2. Cut the butter into small chunks and add to the saucepan.
3. Over medium heat begin to whisk the ingredients. As the butter melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk vigorously until all of the butter has blended into the eggs.
4. If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce.
5. Once all of the butter has melted and a sauce has been formed, continue whisking until the sauce thickens enough to coat the back of a spoon..
6. Add more salt and pepper to taste.
7. Remove from the heat and set aside. Keep the sauce warm by covering the pot with a lid a wrapping it in a towel.
The next step is to prepare the eggs and the ham, if possible simultaneously.
1. In a frying pan over medium heat fry the Canadian bacon until browned.
2. At the same time, start to poach the eggs. If you have a favorite method, feel free to use it here. If not, you might like our easy method.
3. Use a medium-sized, deep skillet (10-inch diameter) that has a lid. Add about 3 inches of water. Put the skillet over high heat and bring to a boil. Cover it to speed up the heating time. Meanwhile crack one egg each into eight small coffee cups or little measuring bowls.
4. Put all cups of eggs on a plate, and have them convenient to the stove. When the water in the skillet boils, remove the cover. Add the vinegar to the water, and some salt. Vinegar helps the egg to hold its shape. When the salt goes in, it will actually raise the temperature of the water.
5. Lower the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately return the lid to the pan and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks.
6. During this time toast the English muffins. When the muffins have been lightly toasted, butter them generously and place two in the middle of each warmed plate.
7. Remove the bacon from the skillet and sit one circular piece on top of each half muffin.
8. When the timer goes off, remove the cover. Lift each poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Gently lay an egg on each piece of bacon.
9. Spoon the warmed Hollandaise sauce over the egg.
10. Serve immediately.
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