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.
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 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!~