Oysters Benedict Recipe
A seafood lover's delight with Oysters.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Oysters
Shuck the oysters and place them on a plate. Keep them cold until ready to use.
- 2
Make the Hollandaise Sauce
In a saucepan, melt 2 tablespoons of butter over low heat. In a separate bowl, whisk together egg yolks, lemon juice, salt, and pepper. Gradually add the melted butter to the egg mixture while whisking continuously. Slowly add heavy cream and whisk until the sauce thickens. Remove from heat.
- 3
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 5