Ingredients with Measurements:
- 4 large eggs
- 1 tablespoon white vinegar
- 2 English muffins, split and toasted
- 4 slices Canadian bacon or ham
- 2 tablespoons chopped fresh parsley (optional)
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter, melted
- Salt and pepper to taste
Special equipment needed:
- A large pot
- A slotted spoon
- A blender or immersion blender
- A double boiler or a heatproof bowl and a saucepan
Step-by-step instructions:
1. Fill a large pot with water and bring it to a simmer over medium heat. Add the vinegar and stir gently.
2. Crack each egg into a small bowl or ramekin. Using a spoon, create a gentle whirlpool in the water and slide the eggs, one at a time, into the center of the whirlpool. Cook for 3-4 minutes or until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on a plate lined with paper towels to drain.
3. While the eggs are poaching, make the Hollandaise sauce. In a blender or immersion blender, combine the egg yolks and lemon juice. Blend until smooth.
4. In a double boiler or a heatproof bowl set over a saucepan of simmering water, melt the butter. Slowly pour the melted butter into the egg yolk mixture while blending continuously until the sauce is thick and creamy. Season with salt and pepper to taste.
5. Toast the English muffins and warm the Canadian bacon or ham.
6. To assemble, place a slice of Canadian bacon or ham on each toasted muffin half. Top each with a poached egg and drizzle with Hollandaise sauce. Sprinkle with chopped parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Water temperature for poaching: simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 430
Fat per serving: 31g
Carbohydrates per serving: 19g
Protein per serving: 18g
Substitutions for ingredients:
- English muffins can be substituted with toasted bread, bagels, or croissants.
- Canadian bacon or ham can be substituted with smoked salmon, spinach, or avocado.
- White vinegar can be substituted with lemon juice or apple cider vinegar.
Variations:
- Add sautéed mushrooms, roasted tomatoes, or grilled asparagus to the dish.
- Replace the Hollandaise sauce with a tomato-based sauce, such as salsa or marinara.
- Make a Benedict-style sandwich by adding lettuce, tomato, and bacon to the muffin.
Tips and tricks:
- Use fresh eggs for the best results.
- To prevent the 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 blend again.
- To keep the poached eggs warm, place them in a bowl of warm water until ready to serve.
Storage instructions:
The poached eggs and Hollandaise sauce are best served immediately. Leftovers can be stored separately in airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the poached eggs, place them in a bowl of hot water for a few minutes until warmed through. To reheat the Hollandaise sauce, warm it gently in a double boiler or a heatproof bowl set over a saucepan of simmering water, whisking constantly.
Presentation ideas:
Arrange the poached eggs on a platter and drizzle the Hollandaise sauce over them. Garnish with chopped parsley and serve with the toasted muffins and Canadian bacon or ham on the side.
Garnishes:
Chopped parsley, chives, or scallions
Pairings:
Coffee, tea, or orange juice
Suggested side dishes:
Roasted potatoes, fresh fruit, or a green salad
Troubleshooting advice:
- If the egg whites are too runny, cook them for an additional minute.
- If the Hollandaise sauce curdles or separates, start over with fresh egg yolks and slowly add the curdled sauce while blending.
Food safety advice:
- Use pasteurized eggs if you are concerned about food safety.
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
Poached eggs with Hollandaise sauce is a classic brunch dish that originated in France in the late 19th century. It was popularized in the United States in the 1960s and has since become a staple of American breakfast and brunch menus.
Flavor profiles:
Creamy, tangy, savory
Serving suggestions:
Serve the poached eggs with Hollandaise sauce for breakfast, brunch, or a light lunch.
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