Easter is about family, the beginning of spring, and a sense of rebirth, which we traditionally celebrate with eggs. I love this time of year and I like to wake up to this indulgent Easter breakfast with dear friends to celebrate the change of season with this easy to whip up dish.
Yield: makes 4 servings
Prep Time: 10 mins
Cooking Time: 11 mins
- 8 large eggs
- 2 tbsp distilled white vinegar
- 4 English muffins
- butter, for spreading
- 1 cup warm Hollandaise Sauce
1. Fill a large frying pan with water to a depth of 2 inches. Add the vinegar and bring to a simmer over medium heat. When tiny bubbles appear at the bottom of the pan, carefully crack 4 eggs, one by one, into each pan.
2. Cook for 1 minute. Remove from the heat and let stand for exactly 6 minutes. Remove the eggs, using a slotted spoon, and drain on paper towels.
3. Meanwhile, split each muffin in half and toast.
4. Butter each muffin half and place 2 on each serving plate. Top each half with a poached egg and spoon the hollandaise over the top.
Thanks to Victoria Blashford-Snell
Brigitte Hafner for this delicious recipe
1/2 lb. unsalted butter
6 egg yolks
4–6 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground white pepper
1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes.
2. Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.