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1
Fill a large, wide pot halfway with water and bring to a boil.
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2
Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
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3
Very close to the surface of the water, crack the eggs and gently drop each egg into the water.
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4
Cook the eggs for 3 to 4 minutes.
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5
Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water.
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6
Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs.
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7
Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
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8
Coat a large saute pan lightly with olive oil and bring to a medium heat.
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9
Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
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10
Toast the English muffins.
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11
Place 1 slice Canadian bacon on each English muffin.
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12
Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further.
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13
Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin.
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14
Top with the Hollandaise Sauce.
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15
Toss the mesclun with lemon juice, big fat finishing oil and salt.
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16
Garnish each plate with the dressed greens.
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17
Wine Pairing Suggestion: Prosecco
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18
In a small saucepan, melt the butter over medium heat.
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19
While the butter is melting, skim off the froth that accumulates on the surface.
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20
Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout.
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21
Be sure to leave the milk solids in the bottom of the pan.
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22
This is called clarified butter.
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23
In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated.
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24
Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
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25
In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy.
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26
Strain the peppercorn liquid into the egg mixture.
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27
Put 1-inch water into a medium saucepan and bring it to a simmer.
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28
Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
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29
Very slowly begin to add the clarified butter.
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30
Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
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31
Continue to add a few drops of butter at a time.
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32
If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat.
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33
If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs.
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34
Continue to add the butter a little at a time until it is all incorporated.
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35
The sauce should be fluffy and foamy.
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36
Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
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37
Serve over the poached eggs.
