We are cooking up a treat.
It will be served shortly...
3 egg yolks (room temp)
3 tbsp (room temp) water
180 gm clarified butter
1 fresh egg
1 english muffin
1 slice chicken ham
- Hollandaise- Put yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water. Put on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
- Gently pour the clarified butter in a thin stream into egg mixture. Add lemon, salt & cayenne pepper to taste. Keep cover with cling film at room temp (do NOT put in fridge)
- Cut a hole into your English muffin with a cookie cutter. Place on baking sheet on baking tray. Crack an egg and fill the contents into the hole of the muffin add salt to it. Bake it for 3 to 4 minutes.
- Garnish the muffins with chicken ham, salt, paprika and parsley.