This recipe is a mixture of classic
techniques and recipes including; poached eggs, blender hollandaise and an easy
microwaved almond flour bread. To get everything on the table I suggest
making the microwave easy bread, then making the hollandaise, followed poaching
the eggs. As the last set of eggs are poaching begin toasting the bread slices
and the tavern ham (I microwave the ham just to speed things up). It may seem like
a lot of steps but they go by very quickly.
First Start by bringing a pot of water
with a large circumference on medium heat until it comes to a steady simmer
then you can move on to the microwave bread. I use a deep 12” skillet with
about 3” of water
Microwave Almond Bread 60g almond
flour (use a fine almond flour)
This microwave mug bread recipe comes from the Head Bangers Kitchen website and can be found here
This microwave mug bread recipe comes from the Head Bangers Kitchen website and can be found here
INGREDIENTS
-
20 g salted butter - melted
-
1 tsp baking powder
-
2 eggs
1. Mix all of the
microwave almond flour bread ingredients together in a small bowl
2. Split the
batter into two standard coffee mugs
3. Microwave Each
for 90 seconds
4. Turn the mug
breads out onto the counter and let them cool just until you can handle them
then slice each into 4 pieces, set aside.
Easy Blender Hollandaise sauce
-
1 Tbsp lemon juice
-
2 egg yolks
-
10 Tbsp of unsalted butter – melted
-
Dash of hot sauce, any kid will do
-
Salt (to taste start, with ¼ tsp ,)
1. Place the egg
yolks and lemon juice, hot sauce and salt into your food processor, blender, or
a narrow container you can insert a stick blender inside. Process a few seconds
until the egg yolks are pale in color and lighter in texture.
2. Very slowly start
to add the butter to the egg yolk mixture while the processor or blender is running,
run your appliance on its lowest speed if you have multiple speed settings. Make
sure to go very slowly pouring in the warm melted butter, so you don’t break the
sauce (breaking a sauce means your fat and liquids separate), this is similar
to making a mayonnaise.
3. Once all the
butter is incorporated your sauce should be very thick. Move it out of the
blender and taste, if necessary add a dash more hot sauce, salt or lemon juice.
To hold the hollandaise I usually pour hot water into a thermos, empty the
thermos, dry it and scoop the hollandaise inside until I’m done preparing the
rest of the dish. Alternatively, you can put it on the back of the stove in any
container to keep warm while you work.
Poached eggs
INGREDIENTS
-
2 Tbsp vinegar
-
8 eggs
-
Large pan of simmering water (small bubbles)
1. Add the
vinegar to the water and make sure its at a simmer
2. Crack a single
egg into a very small bowl or dish (this is so you can get the egg very close
to the water before releasing it which will keep the whites closer to the yolk
and prevent spreading)
3. Lower the
small dish as close to the water as you can and gently slip the egg into the
water. Repeat with 2-3 of the eggs making sure not to crowd the pan at all.
4. When the
whites are firm and solid, about 2.5 – 3 minutes, bring the eggs out of the pan
very gently with a slotted spoon and set on a plate on top of a paper towel
5. Repeat with
the remaining eggs
FINAL ASSEMBLY
1. Place two
slices of toasted mug bread on a plate, I butter both halves but its optional
2. Layer on two
slices of warm ham, I use a nitrate free tavern ham.
3. Gently place
two poached eggs on the ham, then layer on the hollandaise sauce.
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