Eggs Benedict Recipe

Inspired by Wild Common

Time30m

Serves2

Regiis Ova Osetra Caviar, English Muffin, Hollandaise

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Ingredients

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1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens and doubles in volume. Gradually add the melted butter while whisking until the sauce is smooth and creamy. Season with salt and black pepper to taste.
2
Poach the Eggs
Bring a pot of water to a gentle simmer and add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for a soft yolk or longer if desired. Remove the eggs with a slotted spoon and place on a paper towel to drain.
3
Toast the English Muffins
Split the English muffins in half and toast them until golden brown.
4
Assemble the Eggs Benedict
On each toasted muffin half, place a poached egg, then drizzle generously with the hollandaise sauce. Top with a spoonful of Regiis Ova Osetra caviar and garnish with chopped chives if desired.