Two Poached Eggs Recipe
English Muffin, Blue Crab, Tasso Ham, Crawfish, Corn, Cayenne Hollandaise
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Ingredients
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Eggs
Hollandaise Sauce
Toppings
Method
Prepare the Poached Eggs
- 1
Boil Water
Fill a medium-sized pot with water and bring it to a gentle simmer. Add 1 tablespoon of vinegar to the water.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain soft.
- 3
Make the Hollandaise Sauce
- 4
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 5
Whisk Egg Yolks
In a bowl, whisk together 2 egg yolks and 1 tablespoon of lemon juice until pale and thick.
- 6
Combine and Whisk
Slowly drizzle the melted butter into the egg yolk mixture while whisking continuously until the sauce thickens. Stir in cayenne pepper and salt to taste.
Assemble the Dish
- 7
Toast the English Muffins
Split and toast the English muffin until golden brown.
- 8
Add Toppings
On each toasted muffin half, layer with blue crab meat, tasso ham, crawfish, and corn kernels.
- 9
Top with Eggs
Place a poached egg on top of each muffin half and generously drizzle hollandaise sauce over the eggs.
- 10
Serve
Serve immediately while warm, garnished with additional cayenne pepper if desired.