…for hollandaise sauce
4 large pasteurized eggs, separated for yolks only
1 lemon, halved
1 lb unsalted butter, room temperature
1/4 teaspoon sea salt
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon hot pepper sauce
1/2 teaspoon Worcestershire sauce
…for poached eggs
2 quarts water
2 tablespoons Champagne vinegar
8 large pasteurized eggs
Nonstick aluminum foil
4 English muffins, split & toasted
8 oz sliced turkey breast
1 vine ripe tomato, sliced
8 slices thick cut bacon, cooked
1/2 cup aged Cheddar cheese, shredded
2 tablespoons chives, sliced
- Prepare sauce. Fill small saucepot halfway with water and bring to boil on high. Place egg yolks in medium metal mixing bowl; squeeze one-half lemon over yolks; whisk until smooth. Reduce heat to medium to keep water simmering and place bowl with yolks over boiling water. Whisk continuously, until mixture has thickened (if yolks are cooking too fast remove from heat and whisk to cool, then return to heat until thickened).
- Add one-quarter of softened butter to bowl and whisk to melt butter. Repeat until all the butter has been added. The sauce will seem thin at this point; keep whisking sauce until thickened. Remove bowl from heat and stir in salt, white and cayenne peppers, hot pepper sauce, and Worcestershire. Squeeze remaining lemon half into sauce and whisk until blended. Keep sauce in a warm place until ready for service.
- Prepare poached eggs. Heat 2 quarts water in large saucepot to boil on high. Add vinegar and reduce heat to medium-low (water should be 170°F). Crack eggs, one at a time, in small bowls. Carefully pour each egg in water, one at a time. Poach 5 minutes; remove with slotted spoon and set aside on parchment-lined baking sheet.
- To serve. Preheat broiler on high. Arrange toasted English muffin halves on a foil-lined baking sheet. Layer with turkey, tomatoes, bacon, and cheese. Broil for 3–4 minutes until cheese has melted. Serve each muffin half topped with 1 poached egg and garnished with sauce and chives.