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  • Mar 24th 2012
  • 0 comment


  • Hollandaise sauce:
  • 3 tbs white wine vinegar
  • 2 tbs lemon juice or white wine
  • 3 spring onions, chopped
  • Black pepper, to taste
  • 1 bay leaf (optional)
  • 4 free range egg yolks
  • 250g salt reduced butter, roughly chopped
  • 1-2 tbs lemon juice extra
  • 8 eggs
  • 4 English muffins, split & toasted
  • 120g shaved ham
  • Chopped chives, to serve


  1.  Place the vinegar, lemon juice, spring onions, pepper and bay leaf into a small saucepan. Bring to the boil and simmer reducing to about 2 tbs. Set aside to cool. Drain and reserve liquid.
  2. Place the egg yolks and vinegar reduction into the blender jug. Cover and select speed 3 (Mix). Pulse 6 seconds.
  3. Heat the butter in a heavy based non stick saucepan over a medium low heat until hot and very foamy, swirling the pan occasionally.
  4. Select the speed 3 (Mix) and begin blending. With the motor running, remove the ingredient cap and slowly add the butter in a ' fast' thin stream. As the sauce begins to thicken add the hot butter a little faster. Continue blending and adding the butter. Add the lemon juice to thin to the desired consistency and season with the salt pepper to taste.
  5. Poach the eggs in a pan of simmering water until just firm.
  6. To serve: Smear the muffins with a little Hollandaise sauce, top with the shaved ham, followed by the poached eggs and then spoon over the sauce. Top with the chives and serve immediately.

Tags: Recipes , Breakfast

Tools: Blenders