Hollandaise Sauce & Eggs Benedict Recipe

Hollandaise Sauce & Eggs Benedict

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Ingredients

HOLLANDAISE:
4 egg yolks
1 1/4 cup butter
salt, pepper to taste
the juice of 1/2 - 1 lemon

BENEDICT:
toasted english muffin
2 poached eggs
2 strips of cooked bacon

How to make Hollandaise Sauce & Eggs Benedict


Hollandaise is so easy, I could make it hungover - and I will, next time because Eggs Benedict is a potent hangover cure.

All it is is butter, egg yolk, salt, pepper and lemon. It is a lot like mayonnaise, but made with clarified butter instead of oil.

In theory, it could be pretty easy to fuck up because you are trying to get the hot butter and eggs to emulsify without cooking he egg yolks, which cook pretty damn easily.

Beat the egg yolks until they are pale.
Heat the butter in a small sauce pan and skim the white foamy stuff off the top. Keep it pretty hot but do not let it bubble. Let the milk solids in the butter sink to the bottom.

Keep beating the egg yolks and very slowly pour in a bit of hot butter. Let it emulsify, then add some more, then a bit more until the butter is gone. Add salt, pepper and lemon juice, and you're done. Serve immediately. If you can't and you want to keep it hot, put it over a very low double boiler and stir often.
Here is my pretty hard to not get right:

Makes about 1.5 cups


Place bacon on the muffin, place poached egg on pork, slather with hollandaise.

Eat.

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