4 Slices of Bacon
1 Cup Butter
3 Egg Yolks
1 tablespoon of fresh cream.
1 dash of cayenne pepper.
½ tablespoon of lemon juice.
4 Bun bread , split and toasted.
To Make Hollandaise Sauce:
1.Fill the bottom of a double boiler with water. Make sure that water from the below pan does not touch the top pan. Bring water to a slight simmer. In the top pan of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
2. Add the melted butter slowly to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks at the same time. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is put in it. Whisk in salt, then remove from heat. Close with a lid and keep aside.
To Poach Eggs:
1. Fill a large pan with some water. Bring water to a slight simmer, then add vinegar to it. Slowly break the eggs into simmering water, and allow to cook for 2 to 3 minutes only. Yolks should be soft inside. Remove eggs from water slowly with a big flat spoon and set it on a plate
2. Take a frying pan and put a dash of oil and cook the bacon.
3. Slightly toast the Bun Breads after splitting in half.
4. Apply butter on the toasted bread buns , place a slice of bacon, followed by a poached egg. Slowly Drizzle the hollandaise sauce.
5. Sprinkle with herbs or chives and serve it hot.
Your Egg Benedict is ready to eat.
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