A lighter version this brunch classic can be made by replacing the prosciutto with fresh tomato slices. Other delicious variations include smoked salmon, avocado slices, Canadian bacon, or sautéed spinach. Eggs can be poached the night before, kept in the refrigerator, and reheated in hot water when ready to use.
Serves: 2Hands-on: 30 minutesTotal: 30 minutesDifficulty: Medium
- 4 egg yolks
- 1 Tbsp. cold water
- 4 Tbsp. melted butter
- 1 tsp. lemon juice
- ⅛ tsp. cayenne pepper
- ½ tsp. salt
- ¼ tsp. ground white pepper
- 2 English muffins
- 4 large eggs
- 1 tsp. distilled white vinegar
- 4 slices prosciutto
- Make Hollandaise sauce: Whisk egg yolks and water in a stainless steel or glass bowl over simmering water (making sure that the bowl is a bit larger than the pot containing the simmering water) and cook until mixture thickens to ribbon stage. (The ribbon stage is the point in cooking a liquid mixture when, if a whisk is dipped into the liquid and raised a few inches above the pot, the liquid forms a “ribbon.”)
- Slowly pour melted butter into yolks, drop by drop at first, whisking constantly. Continue whisking, pouring the butter in a thin stream, after the sauce starts to thicken. Remove bowl from heat and whisk in the lemon juice and cayenne pepper. Season sauce with salt and white pepper. Set aside and keep warm. (A jar set in warm water or a Thermos are two good options.)
- Split the English muffins, put them on a plate, and cover with aluminum foil. Keep muffins in a warm oven until you are ready to use them.
- In a medium saucepan, simmer water with a teaspoon of distilled white vinegar. Break eggs into a tea cup or bowl and gently slide them into the water. Poach eggs in simmering water until the eggs hold their shape, but still have runny yolk centers. Remove poached eggs from simmering liquid with a slotted spoon and lay them on several layers of paper towel. Trim any straggling pieces of egg white from the poached eggs.
- Each serving begins with 2 English muffin halves. On each half put a piece of prosciutto, then a poached egg. Spoon or pour Hollandaise sauce to cover each egg. Serve immediately.