Classic Benedict Recipe
Two poached eggs, ham, hollandaise
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Poaching Eggs
- 1
Prepare the Water
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 tsp of salt.
- 2
Poach the Eggs
Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and set aside.
Making Hollandaise Sauce
- 3
Prepare the Sauce
In a heatproof bowl, whisk together 3 egg yolks and 1 tbsp of lemon juice. Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens.
- 4
Incorporate Butter
Slowly drizzle in 1 cup of melted butter while whisking constantly until the sauce is smooth and creamy. Season with a pinch of salt and cayenne pepper.