Tuesday, June 18 2013, 11:48 AM MDT
As aired on March 15, 2013
Recipe Courtesy of Brandon Howard, Executive Chef, La Caille
1/2 cup distilled vinegar, divided
12 large eggs
1 tablespoon unsalted butter
12 slices Canadian bacon
6 plain English muffins, split
HOLLANDAISE SAUCE, recipe follows
1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves
1) Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them.
2) Bring both skillets to a gentle simmer over medium heat.
3) Crack an egg into a cup and carefully slide it into the hot poaching liquid.
4) Quickly repeat placing all the eggs into the poaching liquid.
5) Poach the eggs, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes.
6) Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
7) While the eggs are poaching, melt the butter in a large skillet over medium heat.
8) Add the Canadian bacon and cook until heated through, about a minute on each side.
9) To serve, toast the English muffin halves and divide them among 6 warmed plates.
10) Top each half with a slice of Canadian bacon, and set an egg on top.
11) Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.
Easy Blender Hollandaise Sauce Recipe
6 egg yolks
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne
3 sticks unsalted butter
1 Dash of Tabasco
1 Dash of Worcestershire sauce
1) Melt the butter slowly in a small pot. Try not to let it boil but bring to a simmer. Add Tabasco and Worcestershire sauce
2) Add the egg yolks, lemon juice, salt and cayenne (if using) into your blender. Blend the egg yolk mixture at a medium-to-medium high speed until it lightens in color, about 20-30 seconds. The friction generated by the blender blades will heat the yolks a bit. The blending action will also introduce a little air into them, making your hollandaise a bit lighter.
3) Once the yolks have lightened in color, turn the blender down to its lowest setting (if you only have one speed on your blender it will still work), and drizzle in the melted butter slowly, while the blender is going. Continue to buzz for another couple seconds after the butter is all incorporated.
4) Turn off the blender and taste the sauce. It should be buttery, lemony and just lightly salty. If it is not salty or lemony enough, you can add a little lemon juice or salt to taste. If you want a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
Store until needed in a warm spot, like on or next to the stovetop. Use within an hour.