I N G R E D I E N T S
- 3 Tablespoons white wine vinegar
- 1 Small bunch basil, stalks roughly chopped
- Cracked Pepper
- 2 egg yolks
- Butter (you will need around half a cup melted later)
- squeeze lemon juice
- Breakfast Muffins (I prefer wholemeal)
M E T H O D
Prepare the sauce
- In a small saucepan on medium heat, add the white wine vinegar, and basil. Gently simmer, and reduce by half.
- Strain through a sieve, and set to one side.
- Add the egg yolks to a mixing bowl, and a splash of cold water and whisk into a very light froth.
- You will then need to prepare a bain-marie(feel free to google this, just make sure the mixing bowl doesn’t touch the water or you’ll scramble your eggs).
- Whilst this is heating, melt the butter, place the bowl with the eggs into the bain-marie, and add a table spoon of the vinegar reduction before whisking .
- Slowly add the melted butter as you whisk. – If the mixture looks like it’s beginning to split, stop adding butter and keep whisking vigorously. The mixture should become thicker on it’s own.
- Season to taste.
- Fill a medium saucepan with 2 inches water and bring to a simmer.
- Crack 1 egg into a small cup.
- With a spoon, make a swirling motion in water and slowly add egg, using spoon to tuck egg white close to yolk.
- Follow with the other eggs small cup and add to water; repeat tucking motion with egg white. Cook each egg for 5 minutes.
- Remove from water using a slotted spoon.
Top English muffin halves with egg and hollandaise. Garnish with additional basil and cracked pepper.