Ingredients:
2 English Muffin Buns
2 Eggs
20ml White Vinegar
2L Water
2 slices of Ham
½ tbsp Fresh Chives
Hollandaise
75ml White Wine Vinegar
75ml Water
10pcs White Peppercorns
15g Shallots, sliced
1pc Bay Leaf
3 Egg Yolks
300g Butter, to be clarified
Cayenne Powder
Salt
1/2 Lemon, juiced
Method:
1. Dice the butter. Add to a small saucepan and place on heat, melt the butter until it
reaches a boil, then turn it off. Transfer to another pot to cool for a few seconds, and then a plastic container and let it sit in a water bath. The milk solids will separate and fall to the bottom of the container, which will not be incorporated into the sauce.
2. Place the peppercorns, vinegar, bay leaf, shallots and water into a small sauce pot (75ml). Reduce to ½ the volume over medium heat. Once reduced, strain 50ml into a bowl to cool (*Do not throw out the shallots in case hollandaise breaks, reserve 25ml*). Add some water to a small saucepan and let it simmer.
3. Add three egg yolks into a medium size bowl. Add a splash of the reduction and whisk. Place the bowl over a double boiler filled with the simmering water and whisk constantly to emulsify until a ribbon state.
4. While whisking, slowly stream in the clarified butter, be careful to not add the white milk solids.
5. Add a splash of the reduction if the hollandaise appears too thick. Add a pinch of cayenne, and a splash of lemon. Season with salt and white pepper.
(I used a Meyer Lemon because that is all I had on hand at the time!)
6. Transfer to a smaller bowl and cover with plastic wrap, touching the surface so it does not form a skin.
7. Add 2L of water along with the vinegar into a saucepan. Once it is at a simmer, reduce the heat but keep it at a simmer. Crack the eggs into a fine mesh sieve and let the loose whites drip, then transfer to individual bowls.
8. Create a vortex in the water by stirring vigorously with a wooden spoon. Gently lay the eggs into the water. Cover the pot with a lid and cook for 3mins, until the egg whites coagulate and yolks remain soft. Using a slotted spoon, gently remove the eggs from the water and drain, on a paper towel.
9. Slice the english muffin bun, and lightly toast in a pan. Add the ham to the same pan and cook till crispy. Place the ham on 1 half of the bun, gently lay the poached egg on top
10. Pour the hollandaise sauce right over the eggs. Garnish with fresh chives. Serve & enjoy.
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