Lumen8 Eggs Benedict Recipe
poached farm eggs, shaved honey ham, chive-lemon hollandaise, toasted muffin.
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Ingredients
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Eggs
Hollandaise Sauce
Assembly
Method
Eggs
- 1
Prepare the Poaching Liquid
In a large saucepan, bring 4 cups of water to a gentle simmer. Add 1 teaspoon of white vinegar.
- 2
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water, one at a time. Poach for about 3-4 minutes until the whites are set but the yolks remain soft. Remove with a slotted spoon and place on a paper towel to drain.
Hollandaise Sauce
- 3
Melt the Butter
In a small saucepan, melt 1 cup of unsalted butter over low heat. Once melted, remove from heat and allow to cool slightly.
- 4
Whisk the Egg Yolks
In a medium bowl, whisk together 3 egg yolks and 2 tablespoons of fresh lemon juice until pale and thick.
- 5
Combine the Mixtures
Slowly drizzle the melted butter into the egg yolk mixture while whisking vigorously to emulsify. If the sauce is too thick, add a teaspoon of warm water. Stir in 1 tablespoon of chopped chives, and season with salt and black pepper to taste.