Eggs Benedict with Hollandaise Sauce
Breakfasts • American
Description
Instead of bacon, you can use salmon. This is an extraordinarily delicious breakfast, brunch, lunch, or brinner. For the full experience, I recommend drizzling a few drops of truffle oil.
Ingredients
- Chicken Egg 2 pieces
- Butter 5 oz
- Bacon 6 pieces
- Lemon to taste
- Cream 0 fl oz
- Grated Pecorino Pepato Cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Whole egg 2 pieces
Step-by-Step Guide
Step 1
Make the hollandaise sauce: melt the butter. In a small saucepan, bring water to a boil. In a double boiler, whisk together the yolks, butter, lemon juice, and continuously stir until thickened and the color changes. If you want to add Parmesan, you will need about 50 g of low-fat cream. Mix everything well in the double boiler and cover with a towel to keep warm.
Step 2
Fry the bacon until crispy. Remove excess fat with a paper towel.
Step 3
Poach the egg. Carefully crack the egg into a coffee cup. Bring about 2.5 cm of water to a boil in a saucepan, add 1 tablespoon of vinegar, create a whirlpool with a spoon, and gently pour the egg into the center of the whirlpool. Cook on low heat for about 1.5–2 minutes, until the white is set but the yolk remains runny. Carefully drain the egg in a sieve and rinse gently under cold water to stop the cooking process.
Step 4
Place slices of bacon on a toast, top with the poached egg, and drizzle with hollandaise sauce, then season with pepper.
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