Bring a pot of water to the boil. Create a whirlpool in the water by stirring with a spoon. Crack an egg into the water and watch as the egg wraps around itself. Cook for about 3 minutes and take out with a slotted spoon.
Melt the butter and clarify it by removing the white bit on top.
Place the egg yolks into a blender and blend on low. Allow the yolks to combine and then pour in the melted butter, very slowly, until it is completely blended. Pour the lemon juice into the blender straight after as well as the cayenne pepper.
To serve, place the ham on top of the toasted English muffins, then the poached eggs and a dollop of hollandaise.
You can easily poach the eggs in an egg poaching pan or poach pods.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (508g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1007 (82%)|
|Amt Per Serving||% DV|
|Total Fat 111.9g||149 %|
|Saturated Fat 64.5g||323 %|
|Monounsaturated Fat 32.6g|
|Polyunsanturated Fat 6.6g|
|Cholesterol 473.2mg||146 %|
|Sodium 704.2mg||24 %|
|Potassium 613.2mg||16 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 39.7g|
|Protein 18.7g||27 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1224
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