Since having my daughter I have been trying to solidify our family holiday traditions. Two years ago we invited friends over for an Easter brunch of eggs benedict. That year I bought Williams Sonoma's egg poacher pan and their fun Easter linens and we decorated cupcake's in the shape of Easter eggs with my egg shaped muffin pan. It was AWESOME! I wanted to recreate that Easter brunch of years gone by. It isn't as though my daughter can appreciate it at 9 months, but it makes me feel better knowing she has something to look forward to at the holidays.
This recipe ROCKED! I cooked up the hollandaise sauce in a homeade double boiler using a metal mixing bowl over a pan of boiling water. The key to this recipe is whisking the sauce the entire cooking time as you slowly add the butter. AND....it didn't separate! I left it out ALL DAY expecting it to separate and it didn't! I had to throw it out afterward, but at least I was reassured that this recipe is fail safe.
I poached (HAHAHAHA) this recipe off Allrecipes.com. This truly is a handy website. I LOVE that the recipes are rated. There is nothing worse that spending a huge amount of time creating a dish only to find that it BLOWS!
4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. (FYI - This pan from Williams Sonoma makes poaching eggs so EASY! Sadly, the pan has doubled in price since I bought it two years ago.)
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.