This is the eleventh installment in Mucho Gusto, a recipe initiative by and for students to help connect us through food in times of isolation. If you’ve got a recipe you think would make a great addition, reach out to us!
Make if you have: english muffins and breakfast meat of choice
This dish is a brunch classic; making it yourself will elevate any morning at home. The garnishing options leave plenty of room for experimentation… go simple like Annie, raid your pantry for options, or mimic the toppings your favorite restaurant uses for a temporary escape from quarantine!
6 whole eggs
4 yolks, separated
1 stick of butter
3 English muffins
Breakfast meat of choice
Cracker salt and black pepper
Melt a stick of butter in a small saucepan until liquid and do not boil. To prepare the water to poach the egg, fill a large fry pan with hot salted water and add 2 tablespoons of vinegar. Heat to approximately 180 degrees F so there is steam coming off the surface of the pot, but the water is not boiling. Cook the breakfast meat of your choice (we used a honey baked thick sliced ham) in a griddle pan. Flip until all sides are well cooked. This meat can be heated up in the microwave if it gets cold.
For the hollandaise, take a small saucepan and fill it with two inches of water and heat over medium until steaming. Mix together the yolks of four eggs into the hollandaise pan, along with two tablespoons of lemon juice. Whisk for 3 minutes with no heat. After the mixture is frothy, place the stainless steel bowl on top of the boiling water. Then stir in the melted butter very slowly, only adding a little bit at a time so it doesn’t curdle. Then whisk in a pinch of kosher salt and a teaspoon of tobacco. Whisk until creamy and keep warm.
Open and toast your English muffins in a toaster or oven so they’re a little crispy but still soft. Now to poach the eggs: crack one egg into a small bowl, without letting the yolk break. Carefully drop the egg into the boiling vinegar water. Repeat with each egg until all 6 are in and touching as little as possible. Cook for 3-4 minutes.
Place English muffins, insides up, on three plates. Add the breakfast meats on top of the English muffins. Once the eggs are poached, use a slotted spoon to take them out and place them one by one on the English muffins. Finally, drizzle the warm hollandaise sauce on top. You can have your bennys plain or if you’d like, or add a little garnish on top. We added cracked sea salt and black pepper, but you can also add chives, crushed red pepper, cayenne, or whatever other seasoning your heart desires. Enjoy!
Additional tips: Feel free to adjust the lemon juice, tobacco, and kosher salt to taste. If the hollandaise thickens too much, you can slowly add hot water and whisk to loosen it.