01 Aug 2007

Eggs Inn Style

by Chef Steve Yeanish

Hollandaise Sauce


2 sticks of butter, unsalted, clarified
3 egg yolks
juice from 1/2 lemon
dash of tabasco
dash of cayenne pepper
salt to taste

Place yolks, lemon juice, tabasco, and pepper in blender. As blender runs, add HOT clarified butter in a steady stream. Add salt to taste. Keep sauce warm.

The rest (serves 4):


4 english muffins - split and toasted
8 slices of tomato seasoned with salt and pepper
8 eggs
8 pieces of crisp bacon, crumbled
2 scallions, sliced thin
salt to taste
1/4 cup of flour
1/2 cup of panko bread crumbs
1 egg, beaten with a dash of milk added

To assemble:

Prepare the tomatoes by dredging in flour, egg/milk mixture, and panko bread crumbs. Fry in shallow pan with hot oil until brown on both sides. Next, prepare to poach eggs by simmering a large skillet with water. Add eggs to the simmering pot, add salt and water, and gently stir the water clockwise, until eggs are poached and float. Place two muffin halves on each plate. Top with sliced tomato. Add poached egg. Add Hollandaise Sauce to coat. Sprinkle bacon bits and green onions to finish.