| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Alive &, Cooking | 2 | servings | |
INGREDIENTS
| 4 | sl | Cooked ham or 4 rashers back bacon |
| 4 | Thick slices white bread | |
| 4 | Eggs | |
| 50 | g | Unsalted butter |
| 3 | tb | White wine vinegar |
| 1 | Pieces mace | |
| 1 | sm | Bay leaf |
| 2 | Egg yolks | |
| 100 | g | Butter; cut into cubes |
| 1 | pn | Salt and cayenne pepper |
INSTRUCTIONS
HOLLANDAISE SAUCE Trim the ham to fit the bread or fry the bacon rashers in a little butter until crisp. To make the sauce, put the vinegar, mace and bay leaf in a small saucepan. Bring to the boil, then simmer over a low heat until reduced to 1 tablespoon. Remove the spices. Pour the reduced vinegar into a liquidiser, add the egg yolks and blend well. Heat the butter in a small saucepan until bubbling. With the liquidiser running at high speed, pour the butter on to the eggs in a steady stream and blend until smooth. Season and keep warm. Poach the eggs and toast the bread. Butter the toast, cover each slice with ham or bacon and top with a poached egg. Pour over the warm sauce and serve at once. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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