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4 servings
Ingredients:
4 egg yolks3 1/2 tablespoons lemon juice1 pinch ground white pepper1/8 teaspoon Worcestershire sauce1 tablespoon water1 cup butter, melted1/4 teaspoon salt8 eggs1 teaspoon distilled white vinegar8 strips Canadian-style bacon4 English muffins, split2 tablespoons butter, softened
Instructions:
To Make Hollandaise: Fill the bottom of a double boiler part-way with water.Make sure that water does not touch the top pan.Bring water to a gentle simmer.In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.If hollandaise begins to get too thick, add a teaspoon or two of hot water.Continue whisking until all butter is incorporated.Whisk in salt, then remove from heat.Place a lid on pan to keep sauce warm.Preheat oven on broiler setting.To Poach Eggs: Fill a large saucepan with 3 inches of water.Bring water to a gentle simmer, then add vinegar.Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes.Yolks should still be soft in center.Remove eggs from water with a slotted spoon and set on a warm plateWhile eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg.Place 2 muffins on each plate and drizzle with hollandaise sauce.Sprinkle with chopped chives and serve immediately.
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