- Farm fresh tomato, sliced
- Ripe avocados, pitted and sliced
- Free range eggs
- Hollandaise sauce
- Fresh herbs
- 1 quart orange juice
- 2 cups vinegar
- 5 bay leaves
- 1 tablespoon peppercorns
- 4 thyme sprigs
- 4 egg yolks
- 1 whole egg
- 1/2 cup hot water
- 1/4 cup vinegar reduction*
- 1/2 pound (2 sticks) unsalted butter
- Pinch cayenne pepper
- Salt to taste
Have warm Hollandaise sauce on hand. Toast English muffin halves on griddle or in oven at 350° until golden.
Boil heavily salted water in a large pot (at least six inches deep). Stir water to create a whirlpool and crack eggs into water one at a time. (You may need a third hand!) Cook eggs until they float and place onto plate or into a bowl.
Top toasted English muffins with sliced avocado, one slice of tomato per half and a poached egg. Finish with hollandaise sauce and fresh chopped herbs of choice.
In this recipe, the characteristic tang in this “mother sauce” comes from a vinegar reduction instead of lemon juice.
*Vinegal Reduction: Boil all ingredients until reduced to one quart, about 30 minutes. Strain and chill until use.
Vigorously whisk egg yolks, egg, vinegar reduction and water together in a stainless steel bowl until mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water, or use a double boiler; the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. If the sauce gets too thick, whisk in a little warm water before serving.