Makes four servings
- 1 tbs. white vinegar
- 4 extra-large eggs, at room temperature
- 4 slices Canadian bacon
- 4 zucchini pancakes
- 1 cup hollandaise sauce
- 1 tbs. chopped fresh flat-leaf parsley
Preheat the oven to 275 degrees F. Heat about 3 inches of water in a large, shallow saucepan over medium heat until bubbles form around the edge. Add the vinegar. In another saucepan of similar size, heat 3 inches of water to 130 degrees F on a candy thermometer. Remove from the heat and cover to keep warm. Working quickly with one egg at a time, carefully break each egg into a small custard cup and then gently slide the egg from the cup into the barely simmering vinegar-water. When all of the eggs have been added, cook until the whites are just set but the yolks are still very loose, about 2 minutes. Using a slotted spoon, carefully lift the barely cooked eggs, one at a time, and place them into the 130 degrees F water. Cover and let rest for 15 minutes. You should, from time to time, check the temperature of the water. If it falls below 130 degrees F, slowly add enough boiling water to bring the temperature back up. Place the Canadian bacon in a large nonstick frying pan over medium-high heat. Fry, turning occasionally, until just lightly browned around the edges, about 4 minutes. Remove from the heat and place on a baking sheet in the preheated oven to keep warm if the eggs or pancakes aren’t done yet. Place a warm pancake in the center of each plate and top with a slice of Canadian bacon. Using a slotted spoon, lift the poached eggs, one at a time, from the water and pat gently with a clean kitchen towel to remove excess water. Place an egg on top of the bacon (if the edges of the eggs are a bit ragged, carefully trim them with a small knife or kitchen scissors). Spoon about 3 tablespoons of the hollandaise sauce on top of each egg, sprinkle with chopped parsley, and serve immediately.
- 3 large zucchinis
- 1 extra-large egg white
- 2 tbs. almond meal
- 1 tsp. paprika
- Salt and pepper
- 3 tbs. clarified butter, ghee, or unsalted butter
Using either a hand-held grater or a food processor fitted with the shredding blade, shred the zucchini. Place the shredded zucchini in the center of a large, clean kitchen towel. Bring the sides up and twist hard to express all of the liquid. You may have to do this a few times to get all the liquid out; the drier the zucchini, the crisper the pancakes will be. Place the shredded, drained zucchini in a large mixing bowl. Add the egg white, almond meal, paprika, and salt and pepper to taste, tossing to blend in the seasonings. Heat the clarified butter in a large frying pan over medium heat. When very hot but not smoking, spoon in the zucchini mixture to make individual circles about 3-1/2 inches in diameter (you will need to do this in batches). Fry, turning once, until cooked through, golden brown, and crisp, about 5 minutes. Using a spatula, transfer to a double layer of paper towels to drain. If necessary, place on a baking sheet in a low oven to keep warm until ready to serve.
Easy Hollandaise Sauce
- 3 large egg yolks, at room temperature
- 1 tbs. freshly squeezed lemon juice, strained
- 3/4 tsp. salt, or to taste
- 1/2 tsp. tabasco sauce, or to taste
- 1/2 cup clarified butter, melted
Bring a few inches of water to a boil in the bottom half of a double boiler set over high heat. Place the egg yolks, lemon juice, salt, and tabasco in a blender and process on medium speed for 45 seconds. With the blender running, add the hot clarified butter through the hole in the lid in a slow, steady stream and process until the mixture is very smooth and slightly thickened. Scrape the sauce from the blender into the top half of the double boiler and set it on the bottom half to keep warm until ready to use.