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Ingredients
- Hollandaise
- 12 - 12 T (1.5 sticks) unsalted butter, softened
- 6 - 6 large egg yolks
- 1/2 - 1/2 cup boiling water
- 2 - 2 tsp fresh lemon juuice
- 1/8 - 1/8 tsp cayenne pepper
- - salt
- Eggs
- 2 T white vinegar
- 1 t salt
- 12 large eggs
- 6 English muffins, split
- 12 slices Canadian bacon
Details
Servings 6
Preparation
Step 1
1. For the Hollandaise:
Whisk the butter and egg yolks in a large heatproof bowl set over a medium saucepan filled with 1/2 inch of barely simmering water (don't let the bowl touch the water.) Slowly add the boiling water and cook, whisking constantly, until thickened and the sauce registers 160 degrees on an instant-read thermometer, 7 to 10 minutes. Off the heat, stir in lemon juice and cayenne. Season with salt to taste. Leave the bowl over the water to keep warm, whisking occasionally. (The hollandaise can be refrigerated in an airtight container for up top 3 days. Reheat in the microwave on 50 percent power, stirring every 10 seconds, until heated through, about 1 minute.)
2. For the eggs:
Adjust an oven rack to 6 inches from the broiler and heat the broiler. Fill a large skillet nearly to the rim with water. Add the vinegar and salt and bring to a simmer. Crack 3 eggs into each of 4 teacups and carefully pour the eggs into the skillet. Cover the pan and poach the eggs off the heat until the whites are set but the yolks are slightly runny, 5 to 7 minutes. Using a slotted spoon, transfer the eggs to a plate.
3. While the eggs poach, broil the English muffins split side up, on a baking skeet until toaster, 2 to 4 minutes. Place 1 slice of bacon on each muffin and broil until beginning to brown, about 1 minute. (You can broil the English muffins and bacon 20 minutes in advance. Reheat them in a 200 degree oven before serving.)
4. Arrange 1 poached egg on top of each English muffin. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing the remaining hollandaise at the table.
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