Sunday, June 19, 2011
3 egg yolks
1/4 teaspoon Dijon mustard
pinch of salt
1/2 cup butter, melted
In the container of a blender, combine the egg yolks, mustard, lemon juice, salt and hot sauce. Cover, and blend for about 5 seconds.
Set the blender on high speed, and slowly pour the melted butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the sauce in a heat proof measuring cup, in a pan of hot water. Don't let it get too hot or it will thicken up.
adapted slightly from Tyler Florence
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
pinch of salt
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped chives, for garnish
Fill a 10-inch nonstick skillet half full of water. Add white vinegar and a little salt to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft (longer for a more cooked yolk). Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped chives. Yield: 4 servings
See how to poach an egg here.
I found just adding the eggs to the simmering water from a bowl was fine, no swirling the water is needed (like others may say).
Sharing this with Melt in Your Mouth Monday.
~Be sure to follow my recipe blog so you can get all the latest goodies!~