Poached eggs, ham and English muffins under a silky blender hollandaise with a Carolina Reaper kick.
Serves: 4 | Prep: 10 min | Cook: 10 min
Heat warning: Olé Reaper is made with Carolina Reaper, one of the world's hottest chillies. Start with less than the recipe says and add more to taste.
Ingredients
- 3 egg yolks
- 1 tbsp lemon juice
- 150 g butter, melted and hot
- Pinch of salt
- ¼–½ tsp The Flavorsmith Olé Carolina Reaper Sriracha
- 8 eggs, for poaching
- 1 tbsp white vinegar
- 4 English muffins, split and toasted
- 8 slices ham
- Chopped chives
Method
- Blend the yolks, lemon juice and salt for 5 seconds. With the blender running, slowly pour in the hot butter until thick and creamy.
- Blend in ¼ tsp Olé Reaper. Taste and adjust. Keep warm.
- Bring a pan of water to a gentle simmer with the vinegar. Poach the eggs 3 minutes, then lift out with a slotted spoon.
- Top each muffin half with ham and a poached egg.
- Spoon over the Reaper hollandaise and sprinkle with chives.
Chef's tip: The butter must be hot for the hollandaise to thicken — just off the boil is perfect.