Eggs Benedict
Directions
- 1Make an eight-yolk hollandaise.
- 2Make an eight-yolk hollandaise.
- 3Make an eight-yolk hollandaise.
- 4In a tall container, mix eight egg yolks, a decent pinch of kosher salt, and the juice from one lemon.
- 5In a tall container, mix eight egg yolks, a decent pinch of kosher salt, and the juice from one lemon.
- 6In a tall container, mix eight egg yolks, a decent pinch of kosher salt, and the juice from one lemon.
- 7Use an immersion blender to mix until the egg yolks turn a little bit paler in color.
- 8Use an immersion blender to mix until the egg yolks turn a little bit paler in color.
- 9Use an immersion blender to mix until the egg yolks turn a little bit paler in color.
- 10Melt one pound of butter in a pan until it starts to simmer.
- 11Melt one pound of butter in a pan until it starts to simmer.
- 12Melt one pound of butter in a pan until it starts to simmer.
- 13Remove butter from heat and slowly drizzle it into the egg yolk mixture while mixing continuously with the immersion blender.
- 14Remove butter from heat and slowly drizzle it into the egg yolk mixture while mixing continuously with the immersion blender.
- 15Remove butter from heat and slowly drizzle it into the egg yolk mixture while mixing continuously with the immersion blender.
- 16Add a couple of dashes of hot sauce.
- 17Add a couple of dashes of hot sauce.
- 18Add a couple of dashes of hot sauce.
- 19Wrap the hollandaise in plastic and set aside in a warm place.
- 20Wrap the hollandaise in plastic and set aside in a warm place.
- 21Wrap the hollandaise in plastic and set aside in a warm place.
- 22Lightly toast four english muffins and fry four slices of mortadella.
- 23Lightly toast four english muffins and fry four slices of mortadella.
- 24Lightly toast four english muffins and fry four slices of mortadella.
- 25Heat water in a pot to around 180 degrees Fahrenheit, add two tablespoons of white distilled vinegar.
- 26Heat water in a pot to around 180 degrees Fahrenheit, add two tablespoons of white distilled vinegar.
- 27Heat water in a pot to around 180 degrees Fahrenheit, add two tablespoons of white distilled vinegar.
- 28Crack two eggs into a ramekin or coffee cup.
- 29Crack two eggs into a ramekin or coffee cup.
- 30Crack two eggs into a ramekin or coffee cup.
- 31Create a whirlpool in the hot water and gently lower the ramekin into the water to poach the eggs.
- 32Create a whirlpool in the hot water and gently lower the ramekin into the water to poach the eggs.
- 33Create a whirlpool in the hot water and gently lower the ramekin into the water to poach the eggs.
- 34Remove poached eggs with a slotted spoon and drain on paper towels.
- 35Remove poached eggs with a slotted spoon and drain on paper towels.
- 36Remove poached eggs with a slotted spoon and drain on paper towels.
- 37Assemble the eggs Benedict: place the toasted english muffins on a plate, top with the fried mortadella, then the poached eggs, and finally the hollandaise sauce.
- 38Assemble the eggs Benedict: place the toasted english muffins on a plate, top with the fried mortadella, then the poached eggs, and finally the hollandaise sauce.
- 39Assemble the eggs Benedict: place the toasted english muffins on a plate, top with the fried mortadella, then the poached eggs, and finally the hollandaise sauce.
Ingredients
- 4 slices mortadella
- 4 slices mortadella
- 4 slices mortadella
- 1 pound butter
- 1 pound butter
- 1 pound butter
- 8 egg yolks
- 8 egg yolks
- 8 egg yolks
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 pinch kosher salt
- 1 lemon
- 1 lemon
- 1 lemon
- 1 tablespoon water
- 1 tablespoon water
- 1 tablespoon water
- 2 tablespoons white distilled vinegar
- 2 tablespoons white distilled vinegar
- 2 tablespoons white distilled vinegar
- 4 english muffins
- 4 english muffins
- 4 english muffins
- 2 dashes hot sauce
- 2 dashes hot sauce
- 2 dashes hot sauce
- 2 eggs
- 2 eggs
- 2 eggs
Equipment
knifeforkpotbutterbain mariewhiskimmersion blenderladlesmall bowltongsfrying panthermometerramekin or coffee cuppaper towel