Ingredients
- 1/2c (8tbsp) unsalted butter
- 1 large egg yolk
- 1tsp freshly squeezed lemon juice
- 1 1/4tsp water
- 1 1/2tsp hot sauce, more as needed
- Salt, to taste
- 2 large eggs
- 4 slices cooked Villari Thick Cut Bacon
- 1 large English muffin, toasted
- Thinly sliced chives, for garnish
Directions
- For the Hollandaise Sauce
- Melt the butter in a saucepan. Swirl the butter in the pan until it is no longer frothy.
- Please the egg yolk in a cup that just fits the head of your immersion blender. Add the lemon juice and water to the cup.
- Turn on the immersion blender and begin pouring the butter into the mug while the immersion blender is still on, blend until the sauce is completely smooth.
- Whisk in the hot sauce and salt to taste.
- Store in a lidded pot in a warm place.
- For Poaching the Eggs
- Boil a pot of water.
- Add the egg to the water for about 20 seconds, remove and crack the egg into a small bowl.
- Stir the water in a swirling motion.
- Pour the egg into the eye of the swirl.
- Continue swirling the water so the egg white wraps around the yolk.
- Cook for about 1 1/2 minutes or until the whites look set.
- Carefully remove with a slotted spoon and place it on a dry paper towel and cover to keep warm.
- Repeat with the other egg.
- Plating
- Cut the cooked bacon into smaller strips, place them on top of each half of the toasted English muffin.
- Top each muffin with a poached egg.
- Spoon hollandaise over the top of each and sprinkle with the chives and hot sauce to taste.
