Eggs Benedict Recipe
two poached eggs and shaved ham, house made hollandaise, served over Bloom Bakery's toasted challah bread
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Hollandaise Sauce
In a small saucepan over low heat, melt the butter. In a separate bowl, whisk together the egg yolks and lemon juice. Slowly drizzle in the melted butter while whisking continuously until the mixture thickens. Season with salt and pepper to taste. Set aside.
- 2
Poach the Eggs
In a pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide them into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 3
Toast the Challah Bread
While the eggs are poaching, toast the challah bread slices until golden brown.
- 4
