Directions
- 1Start by melting the butter and clarify it by filtering to remove casein and buttermilk.
- 2Pour the egg yolks into a cul de poule and place it over a double boiler, ensuring the bowl does not touch the water.
- 3Whisk the egg yolks vigorously over simmering water, incorporating the lemon juice and melted butter while whisking.
- 4Once a thick cream forms, remove the bowl from the double boiler and season. Set aside.
- 5In a large pot of simmering water, add the white vinegar.
- 6Gently drop one extra fresh egg into the simmering water; the vinegar will help with coagulation.
- 7Wait for the egg white to firm up, then carefully remove the poached egg and place it in a large bowl of cold water.
- 8Toast the English muffin bread until golden.
- 9Grill the smoked bacon slices until well browned.
- 10If available, finely grate bottarga before assembling the ingredients.
Ingredients
- 2 extra fresh eggs
- 2 to 3 tablespoons white vinegar
- 2 English muffin breads
- 4 smoked bacon slices
- 200 g unsalted butter
- 3 extra fresh egg yolks
- 1 lemon juice
- Salt
- Pepper
- 1 turn mignonnette pepper
- 1 pinch furikake
- grated bottarga
Equipment
double boilerpanlarge saucepanbowlcul de poule
Tips
- To filter the butter to remove casein and buttermilk will make it hold high temperatures better and give a good buttery taste.
- When making Hollandaise sauce, do not let the bowl touch the water in the saucepan.
- The vinegar helps the egg whites to coagulate when poaching.
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