Another first: poached eggs! I have never done this, and it definitely took some concentration. A few of you may think that is funny, but I was determined to get it PERFECT. This is one of Mark's favorite breakfasts, actually, probably THE favorite. I would like to say I was quite successful. Although, this was definitely too much lemon. I would cut that at least in half, or even just 1 tablespoon. Ain't it purdy?
Recipe:
2 ounces tasso (or andouille sausage)
4 slices canadian bacon
1 stick butter, room temperature
3 large egg yolks
3 tablespoons fresh lemon juice
1/4 teaspoon salt
1 tablespoon distilled white vinegar
4 large eggs
2 english muffins, split and toasted
Preheat the oven to 350 degrees. Place the sliced canadian bacon and diced andouille sausage in a baking pan and cook about 10 minutes. If this finishes before rest of recipe, just turn oven off and leave inside to keep warm.
In a small saucepan, combine the butter, egg yolks, lemon juice and salt. Cook over low heat, stirring constantly until the sauce coats the back of a spoon, about 4 to 5 minutes. Turn off heat and continue whisking, sauce will keep cooking as long as its warm.
Fill a small, shallow saucepan with 2 inches water and the vinegar and bring to a simmer. Break one of the eggs into a small cup and slide the egg into the water, stirring the water very gently with a spoon. Repeat immediately with other eggs and cook until whites are firm, about 3 minutes. Remove the eggs with a slotted spoon and place on paper towel to drain.
Top each English muffin half with a slice of bacon, followed by one poached egg. Stir the sausage into the sauce and spoon over the tops of the eggs.
95 down.
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