Active Prep Time: 30 Minutes
Total Time: 30 Minutes
Yield: 6 servings

Ingredients

Equipment

• Medium sauté pan
• Medium sacepan
• Small mixing bowl
• Medium mixing bowl
• Large mixing bowl
• Whisk
• Slotted spatula
• Fine-meshed strainer

Baking

• Prepare the shallot reduction:
  • Combine the shallot, garlic, white wine vinegar, salt, and pepper in the medium sauté pan.
  • Reduce over medium heat until almost dry.
  • Add water to the reduction and strain into the small mixing bowl
• Prepare the Hollaindaise:
  • Fill the medium saucepan with water and bring to a simmer.
  • Whisk the shallot reduction and egg yolks together in the medium mixing bowl.
  • Place the mixing bowl over the medium saucepan and cook, whisking constantly until the eggs thicken and form ribbons.
  • Remove the mixing bowl from heat and gradually whisk in the clarified butter until fully incorporated
• Poach the eggs:
  • Bring the water in the medium saucepan back to a simmer and add the white vinegar.
  • Individually, crack the eggs into the fine-meshed strainer and let any loose whites drain.[1]
  • Gently drop the egg into the saucepan and let poach, about 3 to 5 minutes.[2]
  • Remove the poached egg from the saucepan with the slotted spatula and gently transfer to the large mixing bowl to allow any excess water to drain off
• Assemble and serve:
  • Cut the English muffins in half and lightly toast.
  • Add a prosctutto slice to each English muffin half. Instead of laying the slice flat, twist gently to give a ribboned appearance.
  • Place a poached egg on top of the prosciutto slice.
  • Spoon Hollaindaise sauce on top of the poached egg.
  • Serve immediately, optionally with potatoes or another side

Notes

[1] — This will help the egg retain its shape when poached. It is also especially helpful if you're struggling with pieces of egg white sticking to your saucepan.
[2] — Be sure to allow the water to come back to a simmer after adding each egg. This will help ensure a consistent poach.