Читать книгу Home Cooking - Rachel Allen - Страница 38

The secret of poaching eggs is to use the freshest, highest-quality eggs you can find. These eggs are seriously dolled up, but you can of course serve them more simply on toast. Prepare the hollandaise sauce first and keep warm while you cook everything else.

Salt and freshly ground black pepper

4 eggs

2 English muffins, sliced in half

25g (1oz) butter

4 slices (about 110g/4oz) of ham or grilled rashers of bacon

150ml (5fl oz) hollandaise sauce (see page 331)

1 tbsp finely chopped chives

1 Fill a saucepan with water, add a pinch of salt and bring to a gentle simmer. Crack the eggs one by one into a small cup and slide it into the water. The water should not boil, but remain bubbling gently. Cook the eggs for 2–3 minutes or until the whites are set and the yolks still runny. Lift out carefully with a slotted spoon and drain well on kitchen paper.

2 Meanwhile, lightly toast the muffins in a toaster or under a preheated grill and butter the cut side. Put the muffin halves on plates and arrange a folded ham slice or grilled bacon rasher on top of each. Place a poached egg on top and spoon over the hollandaise sauce. Scatter with the chopped chives, grind some black pepper over the top and serve immediately.