I have been blessed with amazing neighbours and they are more than willing to taste test my creations and give me the verdict either way. Yesterday was one of my neighbours birthdays and today’s eggs are her request. Min wanted hollandaise sauce and poached eggs. I added some whole grain bread instead of the traditional muffin and some bacon chips which give a great crunchy bite.
Happy Birthday Min. x
Eggs Min style
Prep time 20 minutes
Cooking time 10 minutes
2 egg yolks
2 tsp cider vinegar
100g butter, melted
4 slices wholegrain bread
2 shortcut rashers of bacon chopped very finely
1 cup Rocket leaves to serve
1 Tbsp white vinegar, Or cider vinegar
1 In a medium heatproof bowl combine yolks and cider vinegar, whisk over a saucepan of simmering water, (don’t allow the water to touch the base of the bowl. Whisk the eggs till they thicken and hold their shape.
Remove from heat and place bowl on a tea towel, so the bowl is secure. Gradually whisk in the melted butter a little at a time to form a thick sauce.If the sauce becomes too thick, drizzle in a couple of teaspoons of hot water till you get the desired consistency. Not too runny as it needs to coat the eggs. Season with salt and cracked black pepper and set aside.
2 Heat water in a shallow frypan or saucepan, add vinegar and bring to the boil. Reduce heat to a simmer (medium heat). Crack each egg one at a time into a small bowl, tip the eggs into the simmering water and give a little swirl to bring the whites back together. Cook 2 eggs at a time for 1-2 minutes depending on how you like your eggs. Making sure the water is simmering at all times, not too fast, just a gentle simmer. Gently lift the eggs out of the water to test if cooked. If soft when poked, then they are running inside. Place on a plate lined with paper towel to drain off some of the water, repeat with remaining eggs.
3 Heat a small frypan over medium high heat and cook bacon for 4-5 minutes till golden and crisp, drain on paper towel. Toast bread and place some rocket leaves on each slice, top with a poached egg and spoonfuls of hollandaise sauce. Scatter with bacon chips and cracked pepper.
Sizzle Tip- you will need to make the hollandaise sauce as close to serving as you can. as it doesn’t keep well for very long. If you need to prepare before, cover with some plastic wrap and set aside on the bench, don’t refrigerate as it may curdle or split.
By placing the bowl on a folded tea towel,it wont move as you whisk in the butter, you will need two hands for this . If you find that the sauce splits during the whisking process, crack another egg and gradually whisk in the yolk only, this should bring the sauce “back together”.
When melting the butter allow it to settle before pouring into the cooked egg yolks, try and pour in just the fat component, and leave the milk behind.
Sizzle Change- use toasted bagels, english muffins, or your favourite bread base instead of toast. This is a great Gluten free breakfast if you use gluten free bread.