Teahouse Benedict Recipe
grilled baguette, poached eggs, kassler ham, sauce hollandaise, tomato & arugula salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Hollandaise Sauce
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a saucepan, melt the unsalted butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and salt until pale and frothy. Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Stir in cayenne pepper and set aside.
- 2
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
- 4
