Eggs Benedict

Ingredients

• Chicken Egg 2 pieces
• Brioche 2 pieces
• Bacon 5 oz
• Butter 5 oz
• Whole egg 2 pieces
• Champagne Vinegar 1 tablespoon
• Shallot to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Place the bacon in a cold skillet and turn on medium heat. Cook until it is deliciously browned, turning occasionally.

Step 2

Bring water to a boil in a small saucepan. Then, stir the water in a circle with a spoon to create a whirlpool, and gently pour one egg into the center. Slightly swirl the spreading egg white, cooking the egg until done, which will take about 2 minutes.

Step 3

Remove the egg with a slotted spoon and dry it on a paper towel. Then, pour the second egg into the whirlpool and repeat all the steps exactly.

Step 4

To make the hollandaise sauce, melt the butter in a saucepan or microwave.

Step 5

In a heatproof bowl, whisk together 2 egg yolks with vinegar and salt.

Step 6

Pour water into a small saucepan and bring it to a boil. An important rule for the double boiler: the bowl should not touch the surface of the water, otherwise the heat will be too strong and the yolk will cook completely. Reduce the heat to the minimum and place the bowl with the yolks on top. Using a whisk, start to temper the yolks. If the sauce overheats and the yolk threatens to turn into an omelet, remove the bowl from the saucepan and add a piece of ice or a tablespoon of cold water — this will stop the cooking process. Throughout this time, continue to whisk vigorously — this will help cool down the sauce.

Step 7

When the yolks begin to thicken, gradually add melted butter in small portions, continuing to whisk constantly.

Step 8

Pat the cooked bacon dry with a paper towel, then cut it in half.

Step 9

Toast the brioche in a dry skillet or in a toaster.

Step 10

On each plate, place a brioche, then top it with bacon, followed by an egg. Drizzle the egg with hollandaise sauce. The sauce should have a velvety consistency — it should flow over the egg but stay on top of it. Sprinkle with chopped chives.