D.o.m. Benedictine Recipe
Make D.o.m. Benedictine Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Poached Eggs
For the Hollandaise Sauce
For Assembly
Method
For the Poached Eggs
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water, which will help the eggs hold their shape.
Poach the Eggs
Crack each egg into a small bowl. Gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes for a soft yolk or longer if you prefer a firmer yolk. Once done, remove the eggs with a slotted spoon and drain on a paper towel.
For the Hollandaise Sauce
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat until fully melted. Remove from heat and let it cool slightly.
Whisk the Yolks
In a mixing bowl, whisk together the 3 egg yolks, 2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 teaspoon of salt until the mixture is pale and thick.
Combine Butter and Egg Mixture
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. The sauce should thicken and become creamy. Season with white pepper to taste.
For Assembly
Toast the English Muffins
Split the English muffins in half and toast until golden brown.