Recipes+
Ingredients
Parsley hollandaise
Method
1.To make parsley hollandaise, place vinegar and water in a small saucepan over medium heat. Bring to the boil and remove from heat. Place egg yolks in a small heatproof bowl and stir in the vinegar. Whisk to combine. Place the bowl over a saucepan of simmering water (do not let the base of bowl touch water) and whisk for 1-2 minutes, or until pale and fluffy.
2.Add 1 tablespoon of melted butter to the bowl and whisk well to combine. Gradually whisk in remaining butter, 1 tablespoon at a time. If the bowl becomes hot, carefully remove it from the saucepan and whisk until mixture cools slightly. Remove from heat. Season with salt and pepper. Stir in parsley and set aside.
3.To poach eggs, half-fill a medium saucepan with water. Add vinegar and bring to a simmer. Carefully crack 1 egg into a cup. Stir the simmering water to create a whirlpool. Carefully slide egg into the whirlpool. Cook, without stirring, for 1-2 minutes or until cooked to your liking. Using a slotted spoon, transfer egg to a plate. Cover with foil and keep warm. Repeat with remaining eggs.
4.To serve, divide ham among muffin bases and top with poached eggs. Drizzle with the hollandaise.
To make the hollandaise in a processor, process vinegar and egg yolks. With motor running, slowly add melted butter in a thin stream. Transfer to a bowl and season with salt and pepper. Stir in parsley. Cover the surface with plastic food wrap. The fresher the eggs, the easier they are to poach. Use leftover egg whites to make meringues.
Note
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