Egg Benedict (Hollandaise Sause)
Egg Benedict (Hollandaise Sause)
CATEGORY: Breakfast
TAGS: #breakfast, #sauce
Cooking Time
30 minutes
Cooking Level
Easy
Tools
A Deep Pot
Portion
2 People
Ingredients
2 English muffins (toasted)
4 pieces of prosciutto
Hollandaise Sauce:
4 large egg yolks
1 ½ tbsp Lemon Juice
1-2 pinches cayenne pepper (optional)
1 table spoon Dijon mustard (optional)
½ cup unsalted butter (cut in small cubes)
Cooking Process
Step 1
Fill a deep pot with half full water and bring it to boil. Carefully slide each egg into a separate corner of the pan and simmer for exactly 2 minutes. Turn off the heat and allow the eggs to sit in the water for 10 minutes
Step 2
Place egg yolks, lemon juice, cayenne pepper and Dijon mustard in the machine for 15 seconds, 50 °C, speed 3 reverse
Step 3
•Add 1 butter cube in to the mix, speed 6, 15 seconds. Repeat the process until the sauce is thicken
Step 4
Place both halves of each toasted muffin on a dinner plate and, using a slotted spoon, slide a poached egg onto each half. Drizzle hollandaise sauce over the poached eggs and garnish with chives. Serve with a slice of prosciutto
Step 5
Add Salt And Pepper For Taste