Slow Roasted Onion Benedict Recipe
Poached eggs, sweet onions, hollandaise sauce
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Ingredients
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For the Slow Roasted Onions
For the Poached Eggs
For the Hollandaise Sauce
For Serving
Method
Slow Roasted Onions
- 1
Preheat and Prepare the Onions
Preheat your oven to 300°F (150°C). Slice the sweet onions into thick rounds and place them on a baking sheet.
- 2
Poached Eggs
- 3
Prepare Water for Poaching
In a large saucepan, bring water to a gentle simmer. Add the vinegar to the water.
- 4
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the butter over low heat and let it cool slightly.
- 6
Blend the Sauce
In a blender, combine the egg yolks and lemon juice. Blend on high speed until thickened. With the blender running, slowly drizzle in the melted butter until the sauce is smooth. Season with salt and cayenne pepper.
