8 each Eggs 4 each English muffins, split and buttered 1/4 cup Clarified butter 8 slices Smoked ham
Hollandaise Sauce Ingredients:
4 each Egg yolks, large 4 tsp. Water 2 tsp. Fresh lemon juice 1/8 tsp. Hot pepper sauce 8 oz. Butter, unsalted, melted and separated to season Salt to season Fresh ground black pepper to garnish Chives minced
Prepare Chef Larry's Hollandaise Sauce by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in hot pepper sauce. Season with salt and fresh ground black pepper. Reserve keeping warm until service.
Place water in a medium saucepan and bring to a very light simmer. Toast English muffins or place on a griddle and cook until golden brown, reserve keeping warm. Grill smoked ham slices until lightly browned, reserve. Crack eggs one by one into small bowl and carefully place into simmering water (cooking no more than 4 eggs at a time). Poach eggs until whites are set, with yolks still liquid, approximately 3 - 4 minutes. Remove poached eggs from water and drain well. Place English muffins on warm serving plates. Top with ham slices and poached eggs. Nappe with Hollandaise Sauce. Garnish with minced chives.
Makes 4 servings
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