Proscuitto Benedict Recipe
poached eggs, english muffin, hollandaise
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Poaching Eggs
- 1
Prepare the Poaching Water
Fill a large saucepan with water, add the vinegar, and bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl. Carefully slide each egg into the simmering water, one at a time. Poach for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
Making Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt the butter over low heat until it’s completely melted and bubbling. Remove from heat.
- 4
- 5
Combine and Emulsify
Slowly drizzle in the melted butter while whisking continuously until the sauce thickens. Season with salt and a pinch of cayenne pepper. Keep warm.