Voodoo Hollandaise Sauce
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch serrano chili powder
Pinch of za’atar
Beat the eggs and add in lemon juice. Heat up a double boiler, or do the old stainless steel bowl over a pot of water and pour mixture in. Then slowly drizzle the butter in, while mixing. Add spices. Remove immediately after mixed together or you will wind up with buttery scrambled eggs!
Bacon cooked (as much or as little as you desire)
4 English muffins, split
2 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish
Toast your muffins and place bacon on top. Then:
Poach those eggs! Poaching requires you to boil water in a deep fry pan, add the vinegar and crack your eggs into (trying not to break the yolks in the process). After three minutes they should be done. Gently remove with a slotted spoon (draining in the process) and place o your prepared muffins. Spoon some hollandaise sauce on top and some parsley and viola!