The Easiest Way To Microwave, Poach and Bake An Egg

By Tasty · 20 min

Ingredients

Instructions

1. Heat the avocado oil in a large nonstick skillet over medium. Add the prosciutto and cook 2-3 minutes, flipping halfway, until crisp. Move to a paper towel-lined plate.
2. Pour off the drippings, add the butter, then put the muffin halves cut side down and cook over medium 2-3 minutes until golden and crisp. Remove from heat, take out the muffins and set aside.
3. For the hollandaise, blend the egg yolks, white wine vinegar, hot sauce and 3/4 tsp kosher salt in a small blender for about 20 seconds until combined and slightly thick.
4. With the blender on low, slowly stream in the hot melted butter and blend 2-3 minutes until thick and glossy. Remove from heat. It should coat the back of a spoon yet still drip. If too thick, blend in 1 tbsp hot water at a time until right. Adjust salt to taste.
5. Fill a large wide saucepan with water to a depth of 6 inches and bring to a gentle simmer over medium-high heat. Add a pinch of salt.
6. Crack each egg into a fine-mesh strainer over a bowl to drain off the watery white, then move the yolk to a small ramekin and discard the strained white.
7. Stir the simmering water with a large slotted spoon to make a gentle whirlpool, slide in one egg, and cook 2-3 minutes until the white is set and the yolk still soft. Lift out with the slotted spoon and drain on paper towels. Repeat with the remaining 3 eggs.
8. Divide the toasted muffins between 2 plates. Top evenly with the crispy prosciutto, poached eggs and a generous spoonful of hollandaise. Garnish with chives and pepper and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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