Eggs Benedict
Serves 1
Directions
- 1Melt about 225 grams of butter for the hollandaise sauce.
- 2Crack two eggs for poaching and set aside.
- 3Separate three egg yolks for the hollandaise sauce into a bowl.
- 4Add one tablespoon of lemon juice, one tablespoon of cold water, and half a tablespoon of tarragon vinegar to the egg yolks.
- 5Place 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.
- 6Whisk the mixture until it forms a nice cream that can coat the back of a spoon.
- 7Slowly incorporate the melted butter into the egg yolk mixture, a little bit at a time, while continuously whisking.
- 8Add a pinch of salt, fresh pepper, and cayenne pepper to the hollandaise sauce.
- 9Squeeze half a lemon into the hollandaise and whisk it in.
- 10Prepare a pot of nearly boiling water for poaching eggs, adding some salt and red wine vinegar.
- 11Gently 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.
- 12Slice two sourdough rolls in half.
- 13Butter a pan and place the sourdough rolls cut-side down to warm them up.
- 14Skim the poached eggs from the water.
- 15Season the poached eggs with salt and pepper immediately.
- 16Place the warmed sourdough rolls on a plate.
- 17Cook the prosciutto cotto in the pan until warmed through and slightly crispy.
- 18Place the cooked prosciutto cotto on top of the sourdough rolls.
- 19Place a poached egg on each roll.
- 20Spoon a generous amount of homemade hollandaise sauce over each egg.
- 21Add extra fresh pepper on top for serving.
Ingredients
- 225 grams butter
- 2 eggs
- 3 egg yolks
- 1.5 tablespoons lemon juice
- 1 tablespoon cold water
- 0.5 tablespoon tarragon vinegar
- salt
- fresh pepper
- cayenne pepper
- 2 sourdough rolls
- 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.
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