I hope all of you moms out there had a lovely and relaxing Mother’s Day. A special treat for a mother, or anyone for that matter, is a breakfast in bed. And don’t think this has to come only one day per year.
Breakfast is so wonderful. The only thing that would make it better is not having to wake up too early. Hello Brunch. I am sure a few others out there like to have a bit of a lie in. In my kitchen, breakfast is fair game all day!
Poached Eggs:
2 eggs in separate containers
2 teaspoons distilled white vinegar
1 pinch salt
Hollandaise Sauce:
2 egg yolks
2 tablespoons unsalted butter melted
1/4 teaspoon Dijon mustard
1/4 teaspoon prepared horseradish
1/4 teaspoon fresh lemon juice
1 pinch cayenne pepper
1 pinch black pepper
1 pinch salt
The Rest:
1 bunch green onion (chopped)
1 whole wheat English muffin
4 strips of bacon
First, I warmed the oven. I fried up the 4 slices of bacon. Once cooked, I set aside the bacon on a plate with a paper towel.
I placed two pots of water on the stove. On one of the pots I put my glass pyrex bowl over the top to make a double boiler for the Hollandaise sauce. I brought both pots to a light boil.
While I waited on the water I placed the english muffin into the oven on a bread stone. Then in a small bowl I added the 1/4 teaspoon dijon mustard, 1/4 teaspoon horseradish, one pinch cayenne, one pinch of black pepper, and one pinch of salt. I set that aside for later. I also melted 2 tablespoons of butter and set that aside. It is important to make sure the butter stays liquid and warm. If it thickens or forms a skin, it can ruin the sauce. I kept it on top of the stove which was warm with the muffin toasting.
Once the water was lightly boiling, I brought both pots down to a light simmer.
The pot without the bowl is where I poached the eggs. I added 2 teaspoons of vinegar and 1 pinch of salt to the water. With a spoon I started swirling clockwise until the water started to get a hole in the center. Then I poured 1 egg towards the hole in the water. I let the egg cook for about 3-4 minutes and with a slotted spoon placed it onto a plate.
Then I swirled up the water again and repeated the process with the second egg.
In the makeshift double boiler I whisked the 2 egg yolks.
Then I added the pre measured seasonings I set aside. I whisked that together. Lastly, I added 1/4 teaspoon of lemon juice and in a slow stream, I added in the 2 tablespoons of butter whisking constantly.
For plating, I placed down the warm english muffin, bacon, poached eggs and topped it all off with the Hollandaise sauce, and some green onion.
I am positive that whomever you serve these eggs to will be incredibly grateful! The kick of the horseradish and dijon mustard really add to this classic. The first bite where you cut into the poached egg getting a stream of yolk merging with the Hollandaise and flowing over the bacon, muffin, and egg is glorious.
