Recipe Hollandaise Sauce Eggs Benedict

Working with one egg at a time crack the egg into a small ramekin or bowl.

Recipe hollandaise sauce eggs benedict. If hollandaise begins to get too thick add a teaspoon or two of hot water. 4 english muffins split. Salt and pepper to taste.

Bring water to a simmer. Very slowly drizzle in warm melted butter whisking constantly. Add cream egg yolks lemon juice mustard and cayenne pepper to bowl over saucepan whisk well.

2 teaspoons white vinegar. Fill a saucepan with about an inch of water. Eggs benedict is a classic breakfast dish made of a pillowy base layered with a dense protein like substance stacked high with a soft poached egg smothered in an emulsion of egg yolks melted butter lemon juice salt pepper and spice and best eaten with a fork knife and an adventurous appetite.

Whisk the egg yolks with the salt and sugar until pale. Make the hollandaise sauce. Swirl the water with your spoon and use the ramekin to pour the egg into the center of the pot.

Step 2 add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. Cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160 whisking constantly. Make sure you do this using a microwave proof jug covered with a plate.

Combine the egg yolks lemon juice mustard salt and cayenne pepper into a blender and blend for 10 seconds. To make the hollandaise sauce. Do not let the bottom of the bowl touch the water.