– A decadent brunch staple.
How to Poach an Egg:
- Bring pan or pot of water to just under a boil – no big bubbles (size and shape by preference, shallow water is easier).
- Add one tablespoon an acid (vinegar or lemon juice) to water as insurance.
- Crack egg into a custard cup and gently place egg into water by floating it out of the partially submerged cup.
- Gently swirl water with a spoon to keep the egg together.
- Cook for 2-3 minutes.
- Remove to plate with slotted spoon.
How to Make Hollandaise Sauce:
- Melt ½ cup (1 stick) of butter over low heat.
- Procure or fashion a double boiler by placing a metal bowl over a saucepan containing a small amount of simmering water.
- Place three large egg yolks in the top of the double boiler with 1 to 1 ½ tablespoons of white wine or water.
- Beat yolks and liquid off of the heat until they become light and frothy.
- Return to heat and whisk until think, 3-5 minutes or until pale yellow and falling in a ribbon.
- Remove from heat and slowly add butter while whisking continuously, omitting the milk solids (white bits that will fall to the bottom of the melted butter).
- Whisk in fresh lemon juice to taste (½ – 2 tsp.) to cut buttery richness.
- Salt and pepper to taste.
- In sauce is too think, whisk in water a few drops at a time.
- Serve Immediately or keep warm, you won’t like it cold.
How to Assemble (The Canadian Way):
- Split and toast english muffin, buttering is optional.
- Place cooked peameal bacon on english muffin halves.
- Place poached eggs onto of peameal bacon.
- Pour Hollandaise on to cover.
- Garnish with paprika.