Eggs Benedict Recipe
truffle hollandaise, whipped ricotta, English muffin, side salad, choice of: prosciutto or smoked salmon
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Ingredients
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Eggs Benedict
Method
Preparation
- 1
Prepare the Hollandaise Sauce
In a double boiler, whisk together egg yolks, lemon juice, and a pinch of salt until it becomes frothy. Gradually add melted butter while whisking continuously until the sauce thickens. Stir in truffle oil and set aside.
- 2
Whip the Ricotta Cheese
In a mixing bowl, whip the ricotta cheese until smooth and creamy. Season with a pinch of salt and pepper. Set aside.
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown.
- 5
Assemble the Eggs Benedict
On each toasted English muffin half, spread a layer of whipped ricotta, top with a slice of prosciutto or smoked salmon, and a poached egg. Drizzle with truffle hollandaise sauce.
- 6
