Ingredients:
- 8 eggs
- 1 tablespoon white vinegar
- 4 English muffins, toasted
- 8 thin slices leftover steak, to fit on each side of the English muffin
- spinach, leftover cooked, and warmed, a spoonful for each side of the English muffin
- 3 egg yolks
- 6 ounces butter, melted
- 1 teaspoon fresh squeezed lime juice
- salt to taste
- 1 tablespoon sauce from a can of chipotles in adobo
Instructions:
- In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
- Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water.
- Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
- Pour 1-inch of water into a pot over medium heat, and heat to a simmer. Reduce the heat to low.
- Place egg yolks and 1 teaspoon water in a medium metal mixing bowl and place over the simmering pot. Whisk until mixture lightens in color, approximately 1 to 2 minutes.
- Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until the mixture thickens, doubles in quantity and becomes a lighter color.
- Remove the bowl from over the simmering water and gradually add the butter, in a slow stream, continually whisking until all of the butter is incorporated. Do not rush this procedure or your sauce may break and become curdled looking.
- Place the bowl back over the simmering water occasionally so that it stays warm —NOT HOT — you don’t want to scramble your egg yolks.
- Add the lime juice, adobo sauce and season with salt. Serve immediately or keep warm.
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