This was surprisingly simple – so long as you have a blender and plenty of eggs, and very tasty. It comes from Alison Roman in NYTimes Cooking and we served it alongside brown sugar glazed baked bacon and roasted hash browns for a wonderful Saturday morning breakfast.
For this you’ll need: x9-11 eggs (x3 for the sauce and x6-8 to be poached), 1.5 sticks unsalted butter, 1 Tbsp fresh lemon juice, 1/4 tsp paprika, 1/8 tsp cayenne pepper, 1-3 Tbsp distilled vinegar, 4 English muffins, bacon, fresh chives (chopped), salt, pepper.
Place x3 egg yolks (only) and 1 Tbs water in a blender. Melt the butter over medium/low heat until foamy but not browned. Start the blender on a medium/low speed and slowly add the melted butter. The liquid should start to thicken as you add in the melted butter – if it gets too thick, stop adding butter or add water; if it’s still a little loose, keep adding the butter. Once blended/thickened add the lemon juice, paprika and cayenne and blend until smooth. Place into a small bowl and put plastic wrap over (and touching) the surface so that a film does not form over the sauce.
In a large pot or Dutch oven – place enough water to give 3-4″ of depth. Add in the vinegar and place over high heat until just boiling. Swirl the water in a circle with a slotted spoon and turn off the flame. Crack the eggs into the mini-whirlpool (the swirling helps to keep the egg whites tight) in x4 egg batches. Place the top on the pot (still with the flame off) and let stand for 6-8 minutes – or until the whites have solidified and the yolks still look runny.
In the meantime, toast the muffins and cook your bacon. Butter the muffin and place two half slices of bacon on top. Remove the poached eggs with a slotted spoon and place on top of the bacon/muffins. Spoon the sauce over the top and cut the fresh chives onto the surface. Add a small grind of salt and pepper.
Serve right away.