Making a fancy breakfast doesn’t require years of restaurant experience to execute. Try this blender method to make your next “hollandaise sauce” for a rich, creamy sauce that doesn’t come from a package. You can make this with English muffins as described, or you can try replacing them with Chipotle Bacon Breakfast Biscuits.
Ingredients
-
180 g / 3⁄4 cup Crystal Margarine, melted, kept hot
2 g / 2 tbsp Parsley, minced
2 g / 2 tbsp Chives, minced
2 g / 2 tbsp Dill, minced
3 large Egg yolks
15 ml / 1 tbsp Lemon juice
2 g / 1⁄2 tsp Salt
Splash of hot sauce
4 slices Canadian bacon
2 Whole wheat English muffins
4 large Eggs
10 ml / 2 tbsp Cider vinegar
Directions
- Pre-heat your oven to the lowest possible temperature to use it as a warming oven.
- Begin cooking the bacon in a large frying pan set over medium-low heat. Slowly fry the bacon, turning once, until golden, approximately 2-3 minutes per side depending on how thick the bacon is cut.
- Remove the bacon from the pan. Allow it to drain on paper towel to absorb any excess fat. Cover with aluminum foil, and place in the warm oven until ready to serve.
- For the poached eggs, bring a large sauce pot filled 3 inches deep with water to a boil. Add the cider vinegar, and reduce to a slow simmer.
- While waiting for the water to boil, begin to prepare the hollandaise sauce. To a blender, add the 3 egg yolks, lemon juice, and salt. Blend on medium to high speed for at least 30 seconds, or until the yolks lighten in colour.
- While the eggs are beating, melt the Crystal Margarine in the microwave for 45 to 50 seconds. You want it to be completely melted and steaming hot. Be careful not to burn yourself.
- Stop the blender, and scrape down the sides with a rubber spatula. Turn the blender back on to low speed and slowly begin to stream the hot Crystal Margarine into the yolks.
- Once all of the Crystal Margarine has been added to the yolks, transfer the hollandaise to a small heatproof bowl or pot. Fold in the chopped parsley, dill, chives, and a few splashes of hot sauce.
- Taste the sauce. If you don’t feel there is enough acidity or salt, adjust by adding a little more lemon juice, or a little more salt.
- Transfer the hollandaise sauce to a heatproof bowl or saucepan and keep it in a warm place, near the stove, until ready to serve.
- Swirl the pot of simmering water with a large slotted spoon. This will create a whirlpool that will help keep the eggs round.
- Into the swirling pot of water, crack open the eggs, one at a time, as close to the water’s surface as possible. Alternatively, you can crack each egg, one at a time, into a small bowl and gently slip them into the water. When adding each egg, be sure not to drop it on top of one of the other eggs.
- Allow the eggs to poach for about 4 minutes, or until the whites look firm.
- Once the eggs are down, begin toasting your English muffins to your taste. Once they come out of the toaster, spread them Crystal Margarine to keep them moist. Keep the muffins warm before serving by placing them in the warm oven.
- Once the eggs are done, use a slotted spoon to remove them from the pot. Place the finished eggs on a plate topped with a folded linen napkin or towel to drain off any excess liquid and to allow for an easy transfer to the plate.
- Now it’s time to build the sandwiches. Begin by placing half of an English muffin on each plate. Place one slice of Canadian bacon on top of each muffin slice. Place the poached eggs on top of the bacon.
- Give the hollandaise a stir, then spoon a healthy portion on top of each stack, allowing it to run down the sides.
- Now you’re ready to serve with sides such as Southern Sweet Potato Homefries .
