Did you do too much at Jazz? Here are five brunch ideas to make you feel like you are new
First, prepare the hollandaise sauce and keep it warm. Put the egg yolks in a heavy stainless steel saucepan over low heat or in a bowl over hot water. Add 2 teaspoons of water and whisk well. Gradually add the butter without stopping whipping. As soon as one piece melts, add the next piece.
The mixture will gradually thicken, but if it shows signs of thickening or light scrambling, immediately remove from the heat and add a little cold water to cool it quickly. Do not leave the pan and do not stop whipping until the sauce is ready.
Finally add the lemon juice to taste.
If the sauce is slow to thicken, it may be because you are being overly careful and the heat is too low. Increase the heat slightly and continue whisking until the sauce thickens and has the consistency of a coating. It is important to remember that if you are making hollandaise sauce in a pan directly over the heat, it should be possible to put your hand on the side of the pan at all times. If the pan is too hot for your hand, it is also too hot for the sauce.
Another great tip if you are making hollandaise sauce for the first time is to keep a bowl of cold water nearby so that you can dip the bottom of the pan in if it gets too hot.
Then poach the eggs. Bring a small pot of water to a boil. Reduce the heat, swirl the water, crack the egg into a small bowl, and gently slide the egg into the whirlpool tub in the center, the temperature of the water gently bubbling just below the boiling point. Cook for 3-4 minutes, until the white is set and the yolk is still soft and runny.
Meanwhile, toast or toast bread, muffins or bagels. Brush a little butter on the hot bread and place a slice of freshly baked crispy ham or bacon on the base.
Remove the poached egg (s) on a perforated spoon; drain and place on toast.
Drizzle generously with Hollandaise sauce and serve immediately.