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Our Facebook live cook along went so well last week we thought we would put the recipe up for other so they can recreate the dish if they missed it, so here it is:
4 x egg yolks.
250g unsalted butter, melted.
15ml white wine vinegar, plus extra for poaching.
salt to taste.
4 large eggs.
4 slices of ham of your choice, cured or cooked we went for Coppa
2 English muffins
5g chopped chives
First of all make the Hollandaise sauce by whisking the yolks and the white wine vinegar together over a Bain Maire until they reach the ribbon stage. then remove from the heat and gently whisk in the clarified butter, leaving behind the butter milk, until you have a thick emulsion. Season with salt to taste, leave somewhere warm until needed.
Now to poach the eggs place a deep sauce pan of water on the stove, season with a splash of vinegar and bring to the boil. Whilst the water comes up to the boil crack your eggs into separate ramekins and check for shell. Once the water is boiling reduce the heat to a simmer (just below boiling point) now stir the water to create a whirlpool, gently pour in each egg, one at a time, into the centre of the whirlpool getting as close to the water as possible. When all of the eggs are in the the pan cook for 4 minutes, controlling the temperature to ensure the water never boils.
Whilst the eggs are cooking you can toast your English muffins and butter them, place them on a plate and top with the ham. Once the eggs are cooked remove from the water, using a slotted spoon, onto a tray lined with a clean tea towel to collect any excess water, season the egg with salt and put on top of the ham and muffins. spoon a generous amount of the hollandaise over the eggs and sprinkle with the chopped chives.
Don’t wait, dig in.
