Eggs Benedict
Directions
- 1Make an eight-yolk hollandaise.
- 2In a tall container, mix eight egg yolks, a decent pinch of kosher salt, and the juice from one lemon.
- 3Use an immersion blender to mix until the egg yolks turn a little bit paler in color.
- 4Melt one pound of butter in a pan until it starts to simmer.
- 5Remove butter from heat and slowly drizzle it into the egg yolk mixture while mixing continuously with the immersion blender.
- 6Add a couple of dashes of hot sauce.
- 7Wrap the hollandaise in plastic and set aside in a warm place.
- 8Lightly toast four english muffins and fry four slices of mortadella.
- 9Heat water in a pot to around 180 degrees Fahrenheit, add two tablespoons of white distilled vinegar.
- 10Crack two eggs into a ramekin or coffee cup.
- 11Create a whirlpool in the hot water and gently lower the ramekin into the water to poach the eggs.
- 12Remove poached eggs with a slotted spoon and drain on paper towels.
- 13Assemble 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
- 1 pound butter
- 8 egg yolks
- 1 pinch kosher salt
- 1 lemon
- 1 tablespoon water
- 2 tablespoons white distilled vinegar
- 4 english muffins
- 2 dashes hot sauce
- 2 eggs
Equipment
knifeforkpotbutterbain mariewhiskimmersion blenderladlesmall bowltongsfrying panthermometerramekin or coffee cuppaper towel
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