Читать книгу Peanuts Family Cookbook - Weldon Owen - Страница 13

BREAKFAST # 25

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To poach the eggs, bring a generous amount of water to a boil in a large

sauté pan with high sides and a tight-fitting lid. Add 1 teaspoon of distilled

white vinegar or lemon juice. Turn off the heat. Working with 1 egg

at a time, break the egg into a saucer and gently slide the egg into the water

just below the surface. (Alternatively, crack the eggs into an egg poacher and

lower it into the water.) Poach only 2 or 3 eggs at a time. Cover and let stand

for 3 minutes for runny yolks or 5 minutes for set yolks. Using a slotted spoon,

transfer the eggs to a covered dish, bring the water back to a boil, and repeat.

Remove the muffins and bacon from the oven. Place a piece of bacon

on top of each toasted muffin half. Using the slotted spoon, transfer a

poached egg, first resting the spoon briefly on a paper towel to blot

excess water, onto each bacon-topped muffin half. Spoon a generous blanket of

hollandaise sauce over each egg, sprinkle with chives, and serve.

delicous!