Eggs Benedict with Hollandaise Sauce

EB 1 editedFantastic breakfast which takes 45 mins to prepare and gets gobbled up in 3 mins. Personally the difficult part is preparing the hollandaise sauce as well as getting the perfect poached eggs. My poached eggs didn’t turn out as runny as I wanted. Practice makes perfect !

 Ingredients

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1. Bread

2. 4 Eggs

3. Bacon Strips

4. 4-5 tblspoons of clarified butter

5. 1 tblspoon of lemon juice

6. Salt & Pepper

7. Parsley Flakes

8. Hot & Cold water

Recipe

Preparing the Hollandaise Sauce

1) Simmer some water in a pot under medium heat.

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2) Place a bowl in the pot without the base touching the water. This is called double boiling. You are just using the steam to warm the glass bowl.

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3) Add in 2 eggs in the bowl and start whisking for about 1-2 mins.

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4) Add in 1 tbsp of cold water. The trick here is to prevent the eggs from curdling.

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5) Whisk together until the egg mixture thickens slightly.

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6) Add in about 1 tbsp of lemon juice.

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7) Here comes the tricky part. Slowly add in the clarified butter. A few drops in the beginning and keep whisking for emulsion to take place. You need to watch the heat as well. Too high a heat and mixture will start to curdle. I had to turn the fire on and off to control the heat.

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8) Once you add in all the clarified butter, add in the a bit more lemon juice. If the sauce gets too thick, add in a bit of hot water and whisk.

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9) Once the sauce has a smooth consistency, add in the desired amount of salt required. Set aside the Hollandaise Sauce and keep it warm and whisk occasionally.

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Preparing the Bacon

10) Pan sear some streaky bacon under medium heat. Once done set aside.

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Preparing the poached eggs

11) This portion is for the poached eggs. Simmer some water and add in a dash of vinegar. This is to prevent dispersion of the egg white. I stirred the water to create a vortex before i cracked the egg in also to prevent dispersion of the egg whites.

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12) Cooking time is about 2.5 mins if the eggs are at room temperature or about 3 mins if taken out from the fridge. But this is just a general guide. Variables such as size of eggs also plays a part.

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13) Cooking the perfect poached egg requires practice. My poached egg didn’t turn out as runny as I’d wanted. Will need more practice : )

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Preparing the toast

14) Toast some bread in the oven.

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15) Once your bread is ready, plate your bacon strips.

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16) Followed by the poached eggs. Spoon the Hollandaise sauce and add some parsley flakes. Add salt & pepper to taste.

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Presenting my Eggs Benedict with Hollandaise Sauce

Thanks for viewing.

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