Eggs Benedict & Homemade Hollandaise

3 mins
Serves 1
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Directions

  1. 1Clarify butter by melting six cubes in a saucepan over medium heat. Once melted, skim off the impurities and pour out the clarified butter, leaving the milk solids behind.
  2. 2In a bowl, whisk together four egg yolks, four tablespoons of water, one tablespoon of white vinegar, a dash of hot sauce, and the zest of one lemon.
  3. 3Strain the juice of one lemon into the bowl with the egg yolks and whisk to combine.
  4. 4Place the bowl over a water bath and whisk constantly until the mixture thickens and creates a foam.
  5. 5Remove the mixture from the heat and slowly drizzle in the clarified butter, whisking continuously to create an emulsion.
  6. 6Add a little warm water if the mixture gets too thick.
  7. 7Season the hollandaise sauce with a pinch of salt and fresh cracked pepper.
  8. 8In a griddle, cook the Canadian bacon and toasted English muffins in butter until lightly browned.
  9. 9Poach the eggs in simmering water (between 180°F and 200°F) with a splash of vinegar for 1-2 minutes until cooked to desired doneness.
  10. 10Assemble the Eggs Benedict by placing the English muffins on a plate, top with ham, then add the poached eggs, and finish with hollandaise sauce.
  11. 11Garnish with breakfast potatoes, oranges, berries, apple slices, and chives.

Ingredients

  • 6 cubes clarified butter
  • 4 tablespoons water
  • 1 tablespoon white vinegar
  • 1 dash hot sauce
  • 1 lemon
  • 1 pinch salt
  • 1 pinch fresh cracked pepper
  • 4 eggs
  • 5 pieces Canadian bacon
  • 2 English muffins
  • 1 serving breakfast potatoes
  • 2 slices oranges
  • 1 serving berries
  • 1 slice apple
  • 1 sprinkle chives

Equipment

saucepanwhiskladlesmall bowlgraterstrainergriddlethermometer