Eggs Benedict
Serves 1
Directions
- 1Melt about 225 grams of butter for the hollandaise sauce.
- 2Melt about 225 grams of butter for the hollandaise sauce.
- 3Melt about 225 grams of butter for the hollandaise sauce.
- 4Crack two eggs for poaching and set aside.
- 5Crack two eggs for poaching and set aside.
- 6Crack two eggs for poaching and set aside.
- 7Separate three egg yolks for the hollandaise sauce into a bowl.
- 8Separate three egg yolks for the hollandaise sauce into a bowl.
- 9Separate three egg yolks for the hollandaise sauce into a bowl.
- 10Add one tablespoon of lemon juice, one tablespoon of cold water, and half a tablespoon of tarragon vinegar to the egg yolks.
- 11Add one tablespoon of lemon juice, one tablespoon of cold water, and half a tablespoon of tarragon vinegar to the egg yolks.
- 12Add one tablespoon of lemon juice, one tablespoon of cold water, and half a tablespoon of tarragon vinegar to the egg yolks.
- 13Place the bowl with the egg yolk mixture over a pot with a very little amount of simmering water, ensuring the water is not touching the bowl.
- 14Place the bowl with the egg yolk mixture over a pot with a very little amount of simmering water, ensuring the water is not touching the bowl.
- 15Place the bowl with the egg yolk mixture over a pot with a very little amount of simmering water, ensuring the water is not touching the bowl.
- 16Whisk the mixture until it forms a nice cream that can coat the back of a spoon.
- 17Whisk the mixture until it forms a nice cream that can coat the back of a spoon.
- 18Whisk the mixture until it forms a nice cream that can coat the back of a spoon.
- 19Slowly incorporate the melted butter into the egg yolk mixture, a little bit at a time, while continuously whisking.
- 20Slowly incorporate the melted butter into the egg yolk mixture, a little bit at a time, while continuously whisking.
- 21Slowly incorporate the melted butter into the egg yolk mixture, a little bit at a time, while continuously whisking.
- 22Add a pinch of salt, fresh pepper, and cayenne pepper to the hollandaise sauce.
- 23Add a pinch of salt, fresh pepper, and cayenne pepper to the hollandaise sauce.
- 24Add a pinch of salt, fresh pepper, and cayenne pepper to the hollandaise sauce.
- 25Squeeze half a lemon into the hollandaise and whisk it in.
- 26Squeeze half a lemon into the hollandaise and whisk it in.
- 27Squeeze half a lemon into the hollandaise and whisk it in.
- 28Prepare a pot of nearly boiling water for poaching eggs, adding some salt and red wine vinegar.
- 29Prepare a pot of nearly boiling water for poaching eggs, adding some salt and red wine vinegar.
- 30Prepare a pot of nearly boiling water for poaching eggs, adding some salt and red wine vinegar.
- 31Gently place the two eggs into the simmering water, swirling the pot to help keep them together and prevent them from sticking to the bottom. Poach for 2.5 to 3 minutes.
- 32Gently place the two eggs into the simmering water, swirling the pot to help keep them together and prevent them from sticking to the bottom. Poach for 2.5 to 3 minutes.
- 33Gently place the two eggs into the simmering water, swirling the pot to help keep them together and prevent them from sticking to the bottom. Poach for 2.5 to 3 minutes.
- 34Slice two sourdough rolls in half.
- 35Slice two sourdough rolls in half.
- 36Slice two sourdough rolls in half.
- 37Butter a pan and place the sourdough rolls cut-side down to warm them up.
- 38Butter a pan and place the sourdough rolls cut-side down to warm them up.
- 39Butter a pan and place the sourdough rolls cut-side down to warm them up.
- 40Skim the poached eggs from the water.
- 41Skim the poached eggs from the water.
- 42Skim the poached eggs from the water.
- 43Season the poached eggs with salt and pepper immediately.
- 44Season the poached eggs with salt and pepper immediately.
- 45Season the poached eggs with salt and pepper immediately.
- 46Place the warmed sourdough rolls on a plate.
- 47Place the warmed sourdough rolls on a plate.
- 48Place the warmed sourdough rolls on a plate.
- 49Cook the prosciutto cotto in the pan until warmed through and slightly crispy.
- 50Cook the prosciutto cotto in the pan until warmed through and slightly crispy.
- 51Cook the prosciutto cotto in the pan until warmed through and slightly crispy.
- 52Place the cooked prosciutto cotto on top of the sourdough rolls.
- 53Place the cooked prosciutto cotto on top of the sourdough rolls.
- 54Place the cooked prosciutto cotto on top of the sourdough rolls.
- 55Place a poached egg on each roll.
- 56Place a poached egg on each roll.
- 57Place a poached egg on each roll.
- 58Spoon a generous amount of homemade hollandaise sauce over each egg.
- 59Spoon a generous amount of homemade hollandaise sauce over each egg.
- 60Spoon a generous amount of homemade hollandaise sauce over each egg.
- 61Add extra fresh pepper on top for serving.
- 62Add extra fresh pepper on top for serving.
- 63Add extra fresh pepper on top for serving.
Ingredients
- 225 grams butter
- 225 grams butter
- 225 grams butter
- 2 eggs
- 2 eggs
- 2 eggs
- 3 egg yolks
- 3 egg yolks
- 3 egg yolks
- 1.5 tablespoons lemon juice
- 1.5 tablespoons lemon juice
- 1.5 tablespoons lemon juice
- 1 tablespoon cold water
- 1 tablespoon cold water
- 1 tablespoon cold water
- 0.5 tablespoon tarragon vinegar
- 0.5 tablespoon tarragon vinegar
- 0.5 tablespoon tarragon vinegar
- salt
- salt
- salt
- fresh pepper
- fresh pepper
- fresh pepper
- cayenne pepper
- cayenne pepper
- cayenne pepper
- 2 sourdough rolls
- 2 sourdough rolls
- 2 sourdough rolls
- 2 stacks prosciutto cotto
- 2 stacks prosciutto cotto
- 2 stacks prosciutto cotto
Equipment
knifepotstovewhiskbowlpanspoon
Tips
- When making hollandaise, ensure the water in the double boiler is not at a rolling boil; you just want steam, and the water should not touch the pot.
- When poaching eggs, add a bit of vinegar to the water to help keep the egg together. Swirling the pot also helps prevent the eggs from hitting the bottom.
- Season the poached eggs immediately after taking them out of the water.