Eggs Benedict with Hollandaise Sauce
Breakfasts • American
Description
Eggs Benedict with Hollandaise Sauce
Ingredients
- Ham 12 pieces
- Chicken Egg 1 piece
- Vinegar essence to taste
- Salt to taste
- Ground Black Pepper to taste
- Butter 5 oz
- Egg white 2 pieces
- Meyer Lemon Juice 2 teaspoons
- English muffins 6 pieces
Step-by-Step Guide
Step 1
Prepare the hollandaise sauce. In a small bowl, place the egg yolks, 1 tablespoon of water, a pinch of salt, and mix. Place over a double boiler (the bowl should not be fully submerged in water, just touching the water at the bottom).
Step 2
Immediately add the softened butter, cut into pieces. While continuously stirring, melt the butter and yolks into a homogeneous mixture.
Step 3
Continue stirring while cooking the mixture until noticeably thickened (as shown in the photo below). Periodically lift the bowl out of the water and place it back to prevent overheating. As soon as the sauce thickens, remove it from the heat. If the sauce is left on the heat too long, it may separate into yolks and melted butter. If this happens, it means you have overcooked the sauce. To the slightly cooled sauce, add lemon juice and mix. The sauce is ready.
Step 4
Prepare the poached egg according to the recipe.
Step 5
Slightly toast the bacon and the bottom part of the muffin (or a slice of bread) in a skillet. The bread will dry out and warm up, while the bacon will crisp up and become much more aromatic. If you are using ham, it does not need to be toasted.
Step 6
Place the bread on a plate.
Step 7
Top with bacon.
Step 8
Using a slotted spoon, remove the egg and place it on top.
Step 9
Drizzle with hollandaise sauce and sprinkle with freshly ground black pepper.
Step 10
Serve immediately.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!