Egg Benedict (Hollandaise Sause)

Egg Benedict (Hollandaise Sause)

CATEGORY: Breakfast

TAGS: #breakfast, #sauce

Cooking Time

30 minutes

Cooking Level



A Deep Pot


2 People


  • 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