|My wonderful mama, niece, and I on Christmas <3|
Adapted from Alton Brown
- 1/2 cup non-fat powdered milk
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon butter
- 1 cup hot water
- 1 envelope dry yeast
- 1/8 teaspoon sugar
- 1/3 warm water
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Corn meal
- Non-stick vegetable spray
- Special equipment: *3-inch metal rings* and electric griddle is helpful
- 2 egg yolks
- Juice of 1 lemon
- 1 tablespoon warm water
- 1/2 cup butter
- salt and pepper
- Eggs (however many you want to serve)
- Dash of white vinegar
To make the english muffins:
- Dissolve the powdered milk, sugar, salt, and butter in 1/2 hot water, and then cool down with 1/2 cold water.
- Alternatively, you can use 1 cup hot water, and then wait for it to cool down... but I am impatient.
- You are going to have a very goopy mixture at this point in time (should she really be using the word goopy to describe something she is trying to make sound appealing?).
- Leave it to Alton Brown to give a measurement like this. While i'm not sure of the exact volume, it looked like maybe 4-6 tablespoons.
- This is very important, we don't need any burns here.
- I highly recommend delegating this task to a handsome man, I think it made my muffins taste better :-).
To make the hollandaise:
- Whisk together egg yolks, water, and lemon juice in small sauce pot.
- Put over low heat on the stove and whisk constantly.
- Add the butter a couple of tablespoons at a time and continue whisking.
- Whisk over low heat until the sauce has the consistency of a thin mayonnaise.
- Season with salt and pepper.
To poach the eggs:
- Spray the bottom of a skillet with non-stick spray.
- Fill with about 2 inches of water and add vinegar.
- Bring to a boil, and then reduce heat to a calm simmer.
- Crack eggs into individual little bowls first.
- Bring the lip of the dish into the water and carefully slide each egg into the water.
- Cover and cook for about 3 minutes.
- Remove eggs carefully with slotted spoon.
*Note: These can be made ahead of time. As I did on this day. Just cook them as usual and then transfer immediately to cold water. At service, plop (again with the unattractive food lingo) them into some simmering water for about 30-45 seconds to reheat.*
- Toast the english muffins.
- Top each muffin half with poached egg.
- Drizzle with hollandaise.
- Watch as guests ooh and ahh.
|Perfect brunch dish. Roasted potato and tomato recipe to follow.|
The whole flight home, I was planning my set up for taking a picture of this dish. And I gave myself many pep talks about how I was putting so much effort into this, I better take the time to set up a nice photo. Well, come noon on Sunday with a dining room filled with family and empty stomaches, this was the only photo I snatched before gobbling it up. Yes, I know my food photography needs improvement. Or is it my will power.... hmmm.
Please don't be intimidated by the length of this process! It isn't nearly as complex as it looks and it has a great pay off. Also, have fun with it! Some variations I have done are as follows:
- Replaced the english muffin with naan and drizzled coriander chutney over the hollandaise.
- California style with avocado and tomato.
- Added spinach (which I did this day).
- In a restaurant I recently had it with fried green tomatoes, which was phenomenal.
Another delayed flight and a few hours later, I found myself back in my house in Berkeley. I still had hollandaise sauce at the corners of my mouth and my Boston bed was still warm. It was an absolutely wonderful, albeit whirlwind, weekend home!