This recipe was modified from allrecipes.com. It takes some time to make (the sauce is what takes the longest). So, not “Power Cooking” per se, but you’ll be happy with the results.

Makes enough for 4 people.

Ingredients

• 3 egg yolks from extra large eggs
• 2.5 tablespoons lemon juice
• 1 pinch ground white pepper
• 1/8 teaspoon Worcestershire sauce
• 1 tablespoon water
• 1 stick butter, melted
• 8 eggs, extra large
• 8 strips Canadian-style bacon
• 4 English muffins, split
• 1/4 teaspoon salt
• 1 tablespoon distilled white vinegar

Instructions

1. Hollandaise sauce: (also see shortcut down below) Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. Put a heat-proof glass bowl on top of the double boiler. Whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2. Melt butter in a small saucepan, then add the melted butter to egg yolk mixture slowly while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. This will make it smooth out a bit.
3. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
4. Preheat oven on broiler setting.
   
5. Poach Eggs: Fill a large saucepan with 2-3 inches of water. Bring water to a gentle simmer, then add white vinegar.
   
6. Break each egg into a 1-cup measuring cup, then slowly pour it in to the boiling water. Allow the egg to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center.
7. Remove eggs from water with a slotted spoon and set on a warm plate.
8. Brown the bacon in a medium skillet over medium-high heat.
9. Toast the English muffins on a baking sheet under the broiler; make sure they aren’t too crisp. Probably 2 minutes is enough or even less.
10. Top each muffin slice with bacon, followed by one poached egg.
    
11. Place 2 muffins on each plate and drizzle with hollandaise sauce.
    
12. Sprinkle with chopped chives and cayenne pepper and serve immediately.

Shortcut way to make Hollendaise:

This was a reader tip on allrecipes.com. Tried this on 3/1/08 but it ended up too watery. I think it’s probably because the egg doesn’t cook enough with just the hot butter alone. Maybe try adding a couple of teaspoons of boiling water next time while blending?

“An easier way to make Hollandaise is in the blender. Place egg yolks in blender with the lemon juice (1 tablespoon is what I use) and other seasonings, turn blender on high speed for 5 seconds to blend. Melt butter in microwave until completely melted and hot. Turn blender back on high speed and gradually pour in butter. It will thicken into a beautiful yellow hollandaise in 20-40 seconds.”

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