Me and my wife love Market Street Grill. As often as we can we go there for eggs Benedict and steak for Sunday morning brunch. This is the first time making hollandaise sauce.
Here's what you need:
- 6 eggs
- 1 tsp lemon Juice
- 1 Tb Salt
- 1 stick of Butter
- Ham
- English Muffin
It's hard to get these all done around the same time, which is important or one of the three main ingredients is colder than the rest. Start by getting your water hot for the poached eggs. The best way to poach your eggs is get the water hot to around 190 degrees, put a teaspoon of salt into the water and about a tablespoon of lemon juice. Break each egg individually into a small cup or ramekin and slowly release them into the hot water. Cook for 3-5 mins, watch closely so you don't over cook the yolk. When ready place on a paper towel and dry briefly.
Then while the eggs are cooking start your hollandaise sauce by melting one stick of butter. Place four egg yolks in a blender with 1 tsp of salt and 1 Tbs of lemon juice. Slowly add the melted butter in the blender as you are mixing.
If you can cut your ham into round small pieces. I used a cookie cutter and sliced my ham not to thin. I then grilled them quickly with some extra virgin olive oil.
Toast your English muffins, lay the ham on top, lay your poached egg on, and then drizzle hollandaise sauce across.
Soundtrack:
- Harry Nilsson - Coconut, You're Breakin' My Heary
- Joe Cocker - The Letter
- Savoy Brown - A Hard Way To Go
- J.J. Cale - Cajun Moon, Crazy Momma
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