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Eggs Benedict et al

Hollandaise on a poached egg on ham on toast
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Hollandaise and Poached Eggs
  • 7 eggs Eggs 4 for poaching, 3 egg yolks for the hollandaise
  • 1/2 cup butter 1 whole stick
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp cayenne To your level of comfort
Bread and Protein
  • 2 breads sourdough, rye, english muffin, tortilla The world is your oyster
  • 2 proteins Canadian bacon, ham, smoked fish, avocado

Equipment

  • 1 Blender Emersion, Bullet, Margarita. Any blender will do.

Method
 

  1. Toast the chosen bread with a smear of butter in a pan
  2. Toss the protein in the retired bread pan for a spot of heat
  3. Plate the bread with protein on top to await our eggs and hollandaise
To make the hollandaise
  1. Combine 3 egg yolks, dijon, lemon juice, salt, and cayenne into the blender
  2. Melt butter in microwave then heat on high for an additional minute
  3. Pour the hot butter into blender and blend for up to one minute
  4. Pour the hollandaise into a serving dish. It looks cooler this way
To poach the egg
  1. Consider working two sauce pans at a time to make two eggs at a time
  2. Start with a boiling sauce pan of water then reduce heat to low
  3. Crack an egg into a ramekin or small dish
  4. Spin the water in the sauce pan to a whirlpool with a slotted spoon; deposit the egg
  5. Stir occasionally to keep the whirl pool. Total cooking time 4 minutes provides an over-medium yolk consistency.
  6. Once the egg is cooked spoon it out with the slotted spoon.
Assemble
  1. Place the poached eggs on top of the chosen protein
  2. Spoon a healthy amount of hollandaise onto each plated egg.
  3. Serve warm