Perfect Poached eggs on a Muffin Poached eggs Hollandaise Butter Tomato chutney Mushrooms Lemon
Start with poaching the egg- Boil water with a dash of vinegar - white wine vinegar is best. Crack the egg into a ramekin and tip gently into the boiling water. Lower the heat so the egg can simmer for about 3 minutes. Take out the egg with a slotted spoon and refresh by putting it into a bowl of cold water.
How to Make Hollandaise - 2 portions Melt 100g of butter and set aside. Crack 2 eggs and separate the yolk from the white. Place the yolk into a stainless steel bowl with a teaspoon of vinegar. Whisk together and place the bowl ontop of the pan that contains your poaching water and use it as a bain marie and whisk until the egg starts to thicken up. Dont stop whisking the egg, If you do stop whisking the eggs it will scramble! Now add the butter drip by drip until the yolks start to combine with the butter. Keep adding more butter each time until you have used up your butter. Add salt and pepper to taste. Toast the Muffin and spread it with some butter and then add tomato chutney. Re-boil the water and reheat the poached eggs by placing into the hot water for about 2 minutes. While reheating the eggs slice 3 to 4 mushrooms per person and fry quickly in some butter. Assemble serve and enjoy!!