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| What You Need: |
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4 eggs
6 cups water
1 tablespoon white vinegar
4 three-inch rounds of white bread, ½ inch thick, or 2 English muffins
4 teaspoons soft butter
Four ¼-inch-thick slices cooked ham, cut into rounds 3 inches in diameter
BLENDER HOLLANDAISE
¼-pound stick of butter, cut into ½-inch pieces
3 egg yolks
1 teaspoon lemon juice
¼ teaspoon salt
Pinch of white pepper
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| How To Cook: |
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1. To poach eggs successfully they must be very fresh or the whites will come away from their yolks during the poaching process. Pour 6 cups of water into a lO-inch enameled or stainless-steel skillet. Add 1 tablespoon of white vinegar and, over high heat, bring the water to a boil.
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2. Reduce the heat to low and, when the water is barely simmering, gently drop the eggs in one at a time, carefully turning the whites over the yolks with a wooden spoon. Let the eggs poach undisturbed for 3 to 4 minutes, or until the whites are set and the yolks still fluid. Remove them with a slotted spoon and keep them warm in a bowl of warm water.
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3. Preheat the oven to 250°F. Toast the rounds of bread or the split English muffins, spread each half with about a teaspoon of soft butter and top with a slice of hot or cold ham. Arrange them on a heatproof serving platter or individual plates and keep them warm in the oven while you make the hollandaise sauce.
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4. BLENDER HOLLANDAISE: Melt the butter without browning it and keep it warm over very low heat. Combine the egg yolks, lemon juice, salt and pepper in the container of an electric blender. Cover the jar and blend at high speed for about 2 seconds. Then remove the cover and, still blending at high speed, slowly pour in the hot butter.
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5. For a finer sauce do not pour in the whey or milky solids on the bottom of the pan, although it will not be disastrous if you do. Taste for seasoning. Working quickly, remove the poached eggs from the bowl of water and drain them on a kitchen towel. Place an egg a top each slice of ham, pour hollandaise sauce over each of them and serve at once.
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