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The best thing to pair and share with Benedict
Ingredients
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Eggs
Bread
Hollandaise Sauce
Garnish
Method
Preparing the Eggs
Poaching the Eggs
Fill a pot with water and bring it to a gentle simmer. Add the white vinegar to the water. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny. Remove the eggs with a slotted spoon and set aside on a plate lined with paper towels to drain.
Toasting the Bread
Making Hollandaise Sauce
Preparing the Hollandaise
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler method). Whisk constantly until the mixture thickens. Slowly add the melted butter while whisking until the sauce is thick and creamy. Season with salt and cayenne pepper to taste.
Assembly
Assembling the Benedict
Place the toasted bread on a plate, top each slice with a poached egg, and drizzle generously with the hollandaise sauce. Garnish with chopped fresh chives and a sprinkle of paprika.
