2 egg yolks
2 tbsp water
1 tsp of reduction from below
150ml melted, clarified butter
Squeeze of lemon juice
2g Salt
10 Turns of black pepper
2 finely chopped banana shallots
Sprigs thyme
Tarragon
2 bay leaves
2g black peppercorns crushed
200ml white wine vinegar
2 slices of cooked ham
2 slices of Parma ham crisped up in a dry pan
2 poached eggs
50g Hollandaise sauce
Place the yolks, reduction and water into a bowl and place over a pan of simmering water. Whisk this well for approx. 10-12 mins until the egg yolks are fully aerated and cooked out. Remove from the heat and pour the butter in a steady stream, whisking at the same time. If it gets to thick add a little water.
Place all the ingredients into a pan and reduce it until the liquid is just below the level of the shallots. Leave to cool, then pass this liquid off when you are making the hollandaise.
Fill a large, shallow pan with water, bring to a simmer, adding some white wine vinegar (2 tbsp per ltr of water and 20g salt per litre) This will help the eggs hold their shape.
Break eight eggs into separate coffee cups or ramekins and when the water is simmering, take a whisk, swirl the water round in the pan like a vortex, adding the eggs one by one quite quickly so they cook at the same time. Swirling the water in a circular motion will keep the eggs in a nice round shape.
You may have to move them around a little so they do not stick to each other or the bottom of the pan, poach for 3-4 mins until the white is soft and the yolk is runny. Once the eggs are cooked, remove them from the pan using a slotted spoon, place into iced water.
Slice each muffin in half, grill to toast and then butter. Arrange the ham on top and put them back under the grill briefly to warm up. If you are using bacon, then just re-heat this through the oven again.
Place poached eggs into the water for two mins, then drain on a cloth, seasoning the eggs with salt and pepper. Place the eggs on the toasted, buttered muffins, spoon over the hollandaise and add the bacon and Parma ham.
2 egg yolks
2 tbsp water
1 tsp of reduction from below
150ml melted, clarified butter
Squeeze of lemon juice
2g Salt
10 Turns of black pepper
2 finely chopped banana shallots
Sprigs thyme
Tarragon
2 bay leaves
2g black peppercorns crushed
200ml white wine vinegar
2 slices of cooked ham
2 slices of Parma ham crisped up in a dry pan
2 poached eggs
50g Hollandaise sauce
Place the yolks, reduction and water into a bowl and place over a pan of simmering water. Whisk this well for approx. 10-12 mins until the egg yolks are fully aerated and cooked out. Remove from the heat and pour the butter in a steady stream, whisking at the same time. If it gets to thick add a little water.
Place all the ingredients into a pan and reduce it until the liquid is just below the level of the shallots. Leave to cool, then pass this liquid off when you are making the hollandaise.
Fill a large, shallow pan with water, bring to a simmer, adding some white wine vinegar (2 tbsp per ltr of water and 20g salt per litre) This will help the eggs hold their shape.
Break eight eggs into separate coffee cups or ramekins and when the water is simmering, take a whisk, swirl the water round in the pan like a vortex, adding the eggs one by one quite quickly so they cook at the same time. Swirling the water in a circular motion will keep the eggs in a nice round shape.
You may have to move them around a little so they do not stick to each other or the bottom of the pan, poach for 3-4 mins until the white is soft and the yolk is runny. Once the eggs are cooked, remove them from the pan using a slotted spoon, place into iced water.
Slice each muffin in half, grill to toast and then butter. Arrange the ham on top and put them back under the grill briefly to warm up. If you are using bacon, then just re-heat this through the oven again.
Place poached eggs into the water for two mins, then drain on a cloth, seasoning the eggs with salt and pepper. Place the eggs on the toasted, buttered muffins, spoon over the hollandaise and add the bacon and Parma ham.
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