I saw a yoghurt Hollandaise, and I saw microwave Hollandaises, so I decided to try combining them. Works well enough for me, and easier & quicker than most other Hollandaises, if not all. And convenient for cooking only for one person too.
Put 6cm of water on to boil (to poach two eggs in, later). While the water is coming to the boil, make the quick, easy & fake Hollandaise sauce --.
In a microwaveable bowl, stir together the yoghurt and two egg yolks (the egg whites can be saved for something else, like pavlova or meringues, or thrown away). Put it in the microwave on high for 20 seconds. Then stir again, then put in the microwave on high for another 20 seconds. Continue this until it is well heated. Then add lemon juice (or a dash of vinegar), Dijon mustard & Worcester sauce, and stir together again.
Toast & lightly butter the piece(s) of bread/muffins. Place these on a plate.
When the water is boiling, add 2 or 3 dashes of white vinegar to the water & bring to the boil again. Then crack open two eggs into the water. The eggs should cook for about a minute or two – the egg white should go solid (you can lift the egg with a spoon to see if this has happened), but the egg yolk should still be runny. While the eggs are cooking --.
Fry two strips of bacon in a frying pan with a little oil. Then place these on the slices of bread/muffin on the plate.
Lift each egg out of the water – when cooked – with a spoon, drain the water & place on the bacon on the piece of bread on the plate.
Pour the Hollandaise sauce over the top of the eggs. Lightly sprinkle with pepper and serve.
“I saw a yoghurt Hollandaise, and I saw microwave Hollandaises, so I decided to try combining them. Works well enough for me, and easier & quicker than most other Hollandaises, if not all. And convenient for cooking only for one person too.”