1. Begin by making the sauce. Put the
egg yolk into a glass bowl and lightly
whisk.
2. Add 1 tbsp. hot water and the salt.
3. Continue to whisk as you add the
lemon, until the mixture is pale in
colour.
4. Add the butter.
5. Place the glass bowl over pan with
simmering water on a low heat.
6. Continue to whisk and cook for a few
minutes until the butter has fully melted
and everything combines.
7. When the sauce begins to thicken,
take off the heat and season with a
pinch of pepper.
8. Now the sauce is done, cut your
English muffins in half ready to be
toasted.
9. Plug in your Egg Cooker and follow
the instructions for poaching.
10. Whilst your egg is poaching, fry
your slices of parma ham in a hot pan
until crispy and toast your English
muffin.
11. To serve, lay your slices of crispy
parma ham on top of the toasted muffin
and top with poached egg. Spoon the
hollandaise sauce over the eggs and
serve at once.
To Next Page
Loading...