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