| 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.
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