Ingredients with Measurements:
- 2 large eggs
- 1 tablespoon white vinegar
- 2 English muffins, split and toasted
- 4 slices of Canadian bacon
- Salt and pepper to taste
- Fresh parsley for garnish
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and cayenne pepper to taste
Special Equipment Needed:
- A large pot or deep skillet
- A slotted spoon
- A blender or whisk
- A double boiler or heatproof bowl and saucepan
Step-by-Step Instructions:
1. Fill a large pot or deep skillet with water and bring it to a simmer over medium heat.
2. While the water is heating up, prepare the Hollandaise sauce. In a blender or whisk, combine the egg yolks and lemon juice until frothy.
3. Slowly pour in the melted butter while blending or whisking continuously until the sauce thickens.
4. Season with salt and cayenne pepper to taste. Keep the sauce warm over a double boiler or heatproof bowl and saucepan.
5. Add the white vinegar to the simmering water and stir to create a vortex. Crack one egg into a small bowl and gently slide it into the center of the vortex.
6. Repeat with the second egg. Poach the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
7. While the eggs are poaching, toast the English muffins and cook the Canadian bacon in a skillet until crispy.
8. Use a slotted spoon to remove the poached eggs from the water and drain them on a paper towel.
9. To assemble, place a slice of Canadian bacon on each toasted English muffin half. Top with a poached egg and spoon Hollandaise sauce over the egg.
10. Garnish with fresh parsley, salt, and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Water temperature for poaching: simmering
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 490
Fat per serving: 36g
Protein per serving: 20g
Carbohydrates per serving: 22g
Sugar per serving: 2g
Sodium per serving: 890mg
Substitutions for ingredients:
- You can use regular bacon or ham instead of Canadian bacon.
- Instead of English muffins, you can use toast or bagels.
- You can substitute the white vinegar with lemon juice or apple cider vinegar.
Variations:
- Add sliced avocado or tomato to the English muffin for extra flavor and nutrition.
- Use smoked salmon instead of Canadian bacon for a different twist.
- Add chopped herbs like chives or tarragon to the Hollandaise sauce for extra flavor.
Tips and Tricks:
- Use fresh eggs for poaching as they hold their shape better in the water.
- To prevent the poached eggs from sticking to the bottom of the pot, swirl the water gently before adding the eggs.
- If the Hollandaise sauce is too thick, add a tablespoon of warm water and whisk until smooth.
Storage Instructions:
This recipe is best served fresh and does not store well.
Reheating Instructions:
If you have leftover Hollandaise sauce, reheat it gently in a double boiler or heatproof bowl and saucepan over low heat.
Presentation Ideas and Garnishes:
- Serve the poached eggs on a bed of spinach or arugula for extra nutrition.
- Garnish with chopped chives, parsley, or dill for extra flavor and color.
- Serve with a side of roasted potatoes or fresh fruit for a complete breakfast.
Pairings and Suggested Side Dishes:
- Serve with a side of roasted asparagus or sautéed mushrooms for extra flavor and nutrition.
- Pair with a mimosa or Bloody Mary for a classic brunch cocktail.
Troubleshooting Advice:
- If the Hollandaise sauce curdles or separates, start over with fresh egg yolks and slowly add the melted butter while whisking continuously.
- If the poached eggs break or do not hold their shape, try adding a teaspoon of white vinegar to the water to help the whites set.
Food Safety Advice:
- Make sure to cook the eggs until the whites are set and the yolks are runny to prevent foodborne illness.
- Use pasteurized eggs if you are concerned about food safety.
Food History and Flavor Profiles:
- Hollandaise sauce is a classic French sauce made with egg yolks, butter, and lemon juice. It is typically served with poached eggs, asparagus, or fish.
- Poached eggs have been a popular breakfast dish since the 1800s and are often served with toast or English muffins.
Serving Suggestions:
- Serve this dish for a special occasion breakfast or brunch.
- This recipe is perfect for a romantic breakfast in bed or a leisurely weekend brunch.
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