Ingredients
• 4 egg yolks
• 3 ½ tbsp lemon juice
• 1 pinch ground white pepper
• 1/8 tsp Worcestershire sauce
• 1 tbsp water
• 1 cup butter, melted
• ¼ tsp salt
• 8 eggs
• 1 tsp distilled white vinegar
• 8 strips bacon / Tofu, Mushroom, Tempeh, coconut, eggplant
• 4 English muffins, split
• 2 tablespoons butter, softened
Directions
To make the Hollandaise
1. Fill the bottom of a double boiler part-way with water. Make sure
that the water does touch the top pan. Bring the water to a simmer. In
the top of the double boiler, whisk the egg yolks, lemon juice, white
pepper, Worcestershire sauce, and 1 tablespoon of water.
2. Add the melted butter to the egg yolk mixture (1 or 2 tablespoons at a
time) while whisking constantly. If the Hollandaise sauce starts to get
too thick, add a teaspoon or two of hot water. Continue whisking until
all the butter has been incorporated. Whisk in the salt, remove from the
heat, and place a lid on the pan to keep the sauce warm.
To poach eggs
1. Fill a large saucepan with 3 inches of water. Bring the water to a
gentle simmer, then add vinegar. Carefully break the eggs into the
simmering water, and allow it to cook for 2-3 minutes. The yolks should
be soft in the center. Remove the eggs from the water and set on a warm
plate.
2. While the eggs are poaching, brown the bacon / substitute in a medium skillet over
a medium-high heat and toast the English muffins on a baking sheet.
3. Spread softened butter on the toasted muffins, and top each one with a
slice of bacon, followed by a poached egg. Place two muffins on each
plate and drizzle with hollandaise sauce. Sprinkle with some chopped
chives and serve immediately.
