Ingredients:
- Garlic Ham, slices -2
- Chopped parsley, for garnish
- Eggs -2
- White vinegar -1tsp
- English muffins – 1
- Butter -1tbsp.
Blender Hollandaise Sauce
- Unsalted butter (if using salted butter, omit the added salt) 80g
- Egg yolks -3
- Lemon juice -1tbsp
- Salt -1/2 teaspoon
Cooking Instructions
- Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
- Make Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.
- Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.
- Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.
- Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
- Poach the eggs:Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.
- Turn off the heat, cover the pan, and let it sit for 4 minutes. (Remember which egg went in first, you’ll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.
- Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.
- Toast English muffins:As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
- 5. Heat the Ham: Keep the ham very hot in the frying pan.
- Assembling / Service: Place the toast on your service plate, put the hot ham on the toast, then the poached egg and finally pour the hollandaise sauce on top. Chop your parsley and garnish.
Contact Dainess Chef’s School on:
- 0550670769 / 0302908687
- [email protected]
- dainesschefsschool.com
@dainesschefschool
@dainesschefschool
