- 4
- 5 mins
- 20 mins
Ingredients
- Hollandaise Sauce:
- 4 slices black forest ham
- 1 tsp (5 ml) white vinegar
- 4 large eggs
- 2 plain english muffins
- Hollandaise sauce
- Paprika for garinsh
- 1 tbsp (15 ml) white wine vinegar
- 2 tbsp (30 ml) cold water
- 2 large eggs, separated
- 1/2 cup (125 ml) butter, melted
Preparation
Step 1
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place ham on top. Bake 5 min. Meanwhile, bring a wide shallow saucepan two-thirds full of water to a boil. Add vinegar and reduce the heat until the water is just simmering. Break one egg into a small bowl. Stir water so that it is swirling and quickly pour in egg. Poach egg in simmering water for 4 min. Lift out using a slotted spoon and place on a paper towel-lined plate. Press lightly with a fingertip. The white should be firm and yolk soft. Repeat process with each egg. Toast muffin halves. Top each half with slice of warmed ham, poached egg and 1 tbsp hollandaise sauce. If desired, transfer to a baking sheet and warm under the broiler until golden brown. Garnish with sprig of parsley or sprinkling of paprika.
Sauce:
In a small saucepan, bring 2 in. water to a boil. Meanwhile, in a small microwaveable bowl, heat vinegar in microwave on high for 5 sec. Add cold water to vinegar mixture in a small stainless steel bowl and whisk together in a circle or a figure eight. Don't whisk too quickly or the yolks will get pushed up onto the sides and dry out. Place bowl over boiling water, creating a double boiler, and turn off heat. Whisk constantly until mixture starts to thicken and becomes creamy. The mixture should run off the whisk like a strand of ribbon. Place the bowl on the counter and continue whisking. Slowly pour in melted butter, whisk for 2 - 3 min more. If sauce becomes too thick or shiny, add more vinegar mixture. If the yolks take a long time to incorporate with the butter, put the bowl back over the pot of water and keep whisking. Once all the butter has been incorporated, keep the sauce warm until ready to use.