Whenever you’re not sure what to make for dinner, just go with breakfast. It’s a sure win across the board. With my cooking group, it’s a regular thing. And kids love it. The possibilities are endless. Our latest and greatest included Eggs Benedict, hash browns, and asparagus (it’s dinner after all – you need a vegetable.)
Hollandaise Sauce probably sounds intimidating to the average cook. It’s fancy. But really, it’s easy. You just have to multi-task for this one. Let’s begin.
Poaching Eggs: Start by bringing a pot of water to boil (about 2 quarts) with 1/4 cup vinegar. Bring the water to a simmer. Puncture a small hole at the end of each egg. Put the eggs in the simmering water for about 10-30 seconds. Then scoop them out and crack them into the simmering water one by one. It helps to make a whirlpool in the water and then drop them in. The eggs should cook for about 2-3 minutes, then transfer them to a bowl of warm water with a slotted spoon. For this recipe we made four eggs.
Hollandaise: Meanwhile, whisk 3 egg yolks and a tablespoon of water for about 5-7 minutes. (It’s easy but labor intensive). You want to get a pale yellow, frothy consistency.
Then pour the eggs into a double boiler with water simmering below. Add 1 cup of butter (yep, two sticks), about one tablespoon at a time, whisking smooth before you add the next dab of butter. Once all the butter is whisked in, add one tablespoon of lemon juice and cracked pepper to taste. At this point the Hollandaise can sit on the double boiler to keep warm.
Toast english muffins. For the ham portion, there are a few options: (1) Saute Canadian bacon – go traditional. (2) Cook regular bacon – sometimes I prefer it to Canadian bacon. (3) Use deli forest ham, why not? (4) Go vegetarian and use avocado. Or, (5) Get really fancy and use prosciutto. Whatever you decide, layer the English muffin, ham option, poached egg, and top with the warm hollandaise. I like to add cracked black pepper to the top of that.