-
1
Hollandaise sauce:
-
2
Make clarified butter by melting the butter in a saucepan over low heat. When it turns liquid, take it off the stove and skim off the top. Set aside to cool.
-
3
Put the white wine, peppercorns and bay leaf in a saucepan and simmer over low heat for 5 minutes. Sieve mixture into a stainless steel bowl. Discard the peppercorns and bay leaf.
-
4
Boil another saucepan of water, about half to 3/4 full. The water must be gently simmering, not violently boiling. Low heat is key to a successful hollandaise sauce.
-
5
Add 3 egg yolks to the stainless steel bowl with the wine and put bowl over the saucepan of barely simmering water, and whisk. Use a balloon whisk for this. Don't give up and don't stop whisking.
-
6
If the eggs look like they are going to turn solid or overcook, take the bowl off the heat, and continue whisking, then put it back over the saucepan.
-
7
When the mixture starts to thicken and leaves trails as you whisk, take it off the stove and set it on the counter with a towel underneath to stabilize the bowl. Add clarified butter to the sauce mixture in a slow steady stream as you continue to whisk. When all the butter has been safely whisked in, add the lemon juice.
-
8
Add salt and pepper to taste.
-
9
This sauce will be able to keep safely for two hours before serving
-
10
----------------
-
11
Poached eggs:
-
12
Boil a saucepan or pot of water about 3/4 full. Again, the water should be barely simmering, not boiling hot.
-
13
Add distilled vinegar and a pinch of salt.
-
14
Poach the eggs, one at a time. Crack the egg into a bowl and tip it slowly into the simmering water. Once the egg white turns opaque, scoop it up, strain it and pat it dry gently with paper towel.
-
15
Serve the eggs on toasted muffins with the Hollandaise sauce poured over. For heartiness, fry up some bacon and have some salad and honey tomatoes on the side.
