Eggs Benedict & Homemade Hollandaise
Directions
- 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.
- 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.
- 3Strain the juice of one lemon into the bowl with the egg yolks and whisk to combine.
- 4Place the bowl over a water bath and whisk constantly until the mixture thickens and creates a foam.
- 5Remove the mixture from the heat and slowly drizzle in the clarified butter, whisking continuously to create an emulsion.
- 6Add a little warm water if the mixture gets too thick.
- 7Season the hollandaise sauce with a pinch of salt and fresh cracked pepper.
- 8In a griddle, cook the Canadian bacon and toasted English muffins in butter until lightly browned.
- 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.
- 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.
- 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
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