Muffins:
Traditional English, Wholemeal or Cheese and Bacon
Ingredients:
- 2 Cripps Nubake Muffins ~ separated and lightly toasted
- 200grm onion or shallot, sliced finely
- 30grm butter
- 15grm brown sugar
- Balsamic vinegar
- 4 eggs, poached
- 250grm melted unsalted butter
- 3 egg yolks
- 30ml vinegar
- 4 crushed peppercorns
- 50grm semi-dried tomatoes
Method: Hollandaise sauce
~ Have melted unsalted butter sitting in a bowl over a pot of simmering water andskim off any white solids leaving clear butter fat.
~ Very finely chop or puree the semi-dried tomatoes.
~ Heat the vinegar and the peppercorns until reduced in volume by ¹/³.
~ Place the vinegar, egg yolks and tomatoes into a stainless steel bowl and place on top of simmering water. Whisk together until the egg mixture thickens and the whisk leaves a ‘trail’.
~ Remove this from above the simmering water and gradually whisk in the melted butter until the sauce thickens and all the butter is included. Keep warm.
Method: Poached egg with caramelised onion
~ Gently soften the onions in a little butter in a heavy-based pan.
~ Add the sugar and balsamic vinegar and continue to cook over gentle heat until the onion is quite soft, brown and sweet to taste.
~ Poach 4 eggs and keep warm.
~ Split and toast 2 muffins and divide the onion mixture over the 4 muffin halves.
~ Place a poached egg on top of each muffin and liberally coat each egg with the hollandaise sauce.
~ Place briefly under a hot grill to gratinate and serve.