Poached Eggs with Hollandaise Sauce
- Poached Eggs
- 6 cups water
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 2 eggs
- Hollandaise Sauce
- 3 teaspoons shallots, minced
- ½ teaspoon white peppercorns, crushed
- 4 tablespoons vinegar (white wine or cider)
- 4 tablespoons water
- 6 egg yolks
- 16 ounces butter, clarified and warm (see
- note below)
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 pinch white pepper
- 1 pinch cayenne pepper, optional
- 1 whole wheat English muffin, split and
- 6 slices bacon, cooked
- 6 asparagus stalks, rinsed, trimmed and
- To poach eggs: In a saucepan, bring the water, vinegar and salt to a low simmer over high heat until small bubbles begin to come up from the bottom.
- Crack an egg, discard shell and slide egg gently into the simmering water. Repeat with second egg. Bring water back to a low simmer, reduce heat to low and simmer 2 to 2½ minutes until eggs yolks are soft and egg whites are set. Remove eggs from water with slotted spoon and drain on paper towels.
- To make sauce: Combine shallots, peppercorns and vinegar in a small pan and reduce over medium heat until almost dry. Add water and strain into a mixing bowl. Discard shallots and peppercorns.
- Whip the egg yolks together with the sauce and heat in a double boiler or saucepan over simmering water until smooth ribbons form. Keep the temperature low while whisking egg yolks so they do not become cooked and clumpy.
- Gradually add the warm clarified butter in a thin stream, whisking constantly until all the butter is added and the sauce is thickened.
- Add lemon juice, salt and pepper and cayenne as desired.
- Note: The easiest way to clarify butter is in a saucepan on the stove using low heat. Melt the butter completely and let the butter fat rise to the top. Gently remove the fat with a spoon and measure it to 16 ounces.
- Top each half of the English muffin with bacon, asparagus and egg and spoon sauce over the top. Serve immediately.
- Recipe courtesy of Chef Tim O'Donnell, ICA Chef Instructor