So I’ve mastered Eggs Benedict

So I had been trying multiple recipes for Eggs Benedict. If you don’t know it’s a poached egg with Hollandaise sauce over sausage and a bread.

Hollandaise is nothing but egg yolks, clarified butter, lemon juice and seasoning. In a double boiler whisk the egg yolks until they almost triple in volume from the air being incorporated. Then drizzle in the melted clarified butter while still whisking. Then a dash of lemon juice, some salt and pepper and a little warm water if you need to thin the Hollandaise. Now that I’ve got it down this is good – because the next Hollandaise I make is destined for some steaks.

Now the poached eggs. Get about 3 or so inches of water simmering lightly in a pot. Add a splash of white vinegar. Take your utensil and swirl the water around. Now crack in the whole egg. Give if 2 to 5 minutes depending on how solid you want the yolk.

Then onto some lightly toasted bread with a chicken sausage patty you lay the poached egg and then coat liberally int he Hollandaise.  And don’t forget to season your poached egg – a little salt and pepper is all it takes.

I keep meaning to take a photo but always get involved with the cooking process and no time to snap a shot. So you’ll just have to imagine.

And the name of the dish originates from 1894 from  One Lemuel Benedict wanted a hangover cure. And thus Eggs Benedict was born.

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3 thoughts on “So I’ve mastered Eggs Benedict

    1. Once you use quality ingredients it’s simple to make. Requires attention but other than that it’s simple. Egg yolks, clarified butter and lemon juice, either fresh or a high quality bottled variety.

      That and a double boiler arrangement and a whisk. That’s all you need.

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