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Friday, November 21

Hollandaise sauce

Egg yolks
Lemon juice, freshly squeezed
1 tablespoon
Butter, unsalted, melted
½ cup
Eggs Benedict
Bacon, Canadian
8 slices
Muffins, English
Vinegar, white
2 teaspoons


Parsley, chopped
  1. Vigorously whisk the yolks and juice together in top portion of a double boiler pot, until the mixture is thickened and doubled in volume. 
  2. Place the bowl over the saucepan containing barely simmering water; the water should not touch the bottom of the bowl. 
  3. Continue to whisk rapidly; be careful not to let the eggs get too hot or they will scramble. 
  4. Slowly drizzle in the melted butter, and continue to whisk until the sauce is thickened and doubled in volume. 
  5. Remove from heat, whisk in cayenne and salt. 
  6. Cover and place in a warm spot until ready to use. If the sauce gets too thick, add a few drops of warm water before serving. 
Eggs Benedict
  1. Brown the bacon in a skillet. Toast the English muffins, cut sides up, on a baking sheet under the broiler. 
  2. Fill a 10-inch skillet half full with water. Add vinegar. Bring to a slow boil. 
  3. Gently break one of the eggs into the water; repeat with remaining eggs. 
  4. Reduce heat to a gentle simmer. 
  5. Cook 3 ½ minutes, until the egg white is set and the yolk remains soft. 
  6. Remove with a slotted spoon, allowing each egg to drain. 
  7. Lay a slice of bacon on top of each muffin half, followed by a poached egg. 
  8. Season, spoon the sauce over the eggs, and garnish with parsley.

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