(for 2 people)
4 slices of prosciutto
For the English muffins:
1 tbsp sugar
450g fresh milk
For the sauce Hollandaise:
1 tsp white vinegar
1 tsp Dijon mustard
Salt and pepper
Step 1: We begin with the buns
• Put the butter and sugar to melt together and immediately add the milk, yeast and egg, stirring with wire whisk. Leave aside for 3-4 minutes.
• In a bowl, mix the flour and salt and pour in the milk mixture. Continue stirring, leaving the mixture in a warm place for an hour, until it swells.
• Heat a frying pan and add a bit of olive oil. Pour in a full tablespoon for each muffin and bake each side for 4 minutes.
• Allow to cool.
Step 2: For the sauce Hollandaise
• Melt the butter. Until it’s fully melted, beat the eggs and vinegar in a bowl with the wire whisk.
• Remove the butter from heat and, hot as it is, pour it slowly into the egg mixture, beating constantly with the wire.
• Add the mustard, salt and pepper and leave aside.
• In a saucepan, boil water with 2-3 tablespoons of vinegar.
• Place the eggs into small bowls and lower the heat when the water comes to a boil.
• Add the eggs carefully and leave them for 4 minutes.
• Open the buns in half and put them in a dish.
• Cut the avocado into thin slices, and carefully place them on the buns.
• Put the poached eggs and 3-4 tablespoons of Hollandaise sauce (per serving) on top of the buns.
• Serve with the slices of prosciutto and freshly ground pepper.
THE LIGHT VERSION
Replace the bacon with smoked turkey or ham. Use yogurt and a smaller quantity of butter for the sauce. As for the eggs, you can always bake them in the oven.