Eggs Suzette

1. Prepare the Orange Suzette Sauce: In a small saucepan, melt 2 tablespoons of unsalted butter over medium-low heat. Add the fresh orange juice, orange zest, and granulated sugar. Stir until the sugar is dissolved. Bring to a gentle simmer and cook for 3-5 minutes, allowing the sauce to reduce slightly and thicken to a light syrup consistency. If using, carefully add the Grand Marnier or Cointreau and simmer for another minute to allow the alcohol to cook off slightly and the flavors to meld. Keep the sauce warm over very low heat.

2. Prepare Brioche/English Muffins: While the sauce is simmering, toast the brioche slices or English muffin halves until golden and warm. Keep warm.

3. Poach the Eggs: Fill a wide, shallow pot or deep skillet with about 3 inches of water. Add 1 tablespoon of white vinegar and a pinch of salt. Bring to a gentle simmer (small bubbles forming, not a rolling boil). Carefully crack each of the 2 eggs into a separate small bowl or ramekin first.

Gently slide each egg into the simmering water. Cook for 3-4 minutes for runny yolks, or 4-5 minutes for slightly firmer yolks. Using a slotted spoon, carefully remove the poached eggs and drain them briefly on paper towels to remove excess water. Keep warm.

4. Assemble Eggs Suzette: Place one toasted brioche slice or English muffin half on each serving plate. Carefully place one poached egg on top of each brioche/muffin. If you prefer to make a small Hollandaise sauce for richness, prepare it now and drizzle over the egg. Alternatively, you can proceed directly to the orange sauce.

5. Drizzle and Garnish: Generously spoon the warm orange Suzette sauce over each poached egg, ensuring some of the sauce pools around the base. If desired, garnish with a sprinkle of fresh parsley or chives for a touch of color and freshness. Serve immediately, enjoying the elegant combination of flavors.