Equipment
* optional
Ingredients
Hollandaise Sauce
- 150 g unsalted butter, cubed
- 3 egg yolks
- 15 ml fresh lemon juice
- 10 ml water, cold
- salt
- cayenne pepper
Assembly
- 4 eggs, fresh, cold
- 30 ml white vinegar
- 4 canadian bacon
- 2 english muffins, split
- 5 g chives, finely minced
Nutrition (per serving)
Method
Melt the butter in a small saucepan over medium heat until it foams. Remove from heat and let sit for a minute to allow milk solids to settle at the bottom. Carefully pour off the clear golden fat (clarified butter) into a measuring jug, discarding the milky white solids. Keep warm.
Set up a bain-marie: Bring an inch of water to a simmer in a saucepan. In a heat-proof bowl set over the simmering water (ensure bowl bottom does not touch water), vigorously whisk the egg yolks, cold water, and lemon juice until thickened and pale yellow. The mixture should double in volume.
Remove the bowl from the heat. Whisking constantly, slowly drizzle in the warm clarified butter, starting with just drops and increasing to a thin stream. Whisk until fully emulsified and thick. Season with salt and cayenne. Cover and keep in a warm (not hot) spot.
In a skillet over medium-high heat, sear the Canadian bacon slices until browned on the edges and heated through, about 1-2 minutes per side. Set aside on a warm plate.
Fill a wide pot with water and bring to a gentle simmer (85°C/185°F). Add the vinegar. Crack each egg into a ramekin. Create a gentle vortex in the water with a spoon and slide one egg into the center. Repeat for remaining eggs (avoid overcrowding). Poach for exactly 3 minutes for runny yolks.
While eggs poach, toast the split English muffins until golden brown and crisp. Butter them lightly if desired.
To serve, place two muffin halves on each plate. Top each with a slice of Canadian bacon, then a poached egg. Spoon the warm hollandaise generously over the eggs. Garnish with minced chives and a dusting of paprika or cayenne. Serve immediately.
Chef's Notes
- Clarifying the butter removes milk solids and water, making the emulsion more stable, but you can use melted whole butter for a rustically thicker sauce.
- If the hollandaise becomes too thick while sitting, whisk in a few drops of warm water to loosen it.
- Ensure eggs are room temperature before poaching to prevent the water temperature from dropping drastically.
