Eggs Benedict is a classic French breakfast made with toast, a slice of savory bacon, a delicate poached egg, and hollandaise sauce. Treat yourself or your loved ones to a truly aristocratic breakfast! Instead of bacon, you can use ham, a slice of smoked salmon, or simply a round of sausage. The amount of hollandaise sauce is enough for several servings of Eggs Benedict. If you have leftover sauce, it pairs wonderfully with boiled vegetables such as potatoes, broccoli, or Brussels sprouts.
Ingredients:
- 1 round roll (or a slice of bread)
- 1 slice of bacon (or ham)
- 1 egg
- vinegar
- salt
- pepper
- For the sauce:
- 100 g butter
- 2 egg yolks
- 2 tsp lemon juice
- salt
How to cook eggs Benedict
Make the hollandaise sauce. Place the egg yolks, 1 tbsp of water, and a pinch of salt in a small bowl and stir to combine. Set over a double boiler (the bowl should not be fully submerged in the water — only the bottom should touch the water).
Immediately add the softened butter, cut into pieces. Stirring constantly, melt the butter and egg yolks together into a smooth, uniform mixture.
Continuing to stir constantly, cook the mixture until it thickens noticeably (as shown in the photo below). Periodically lift the bowl away from the water and set it back down to prevent the mixture from overheating. As soon as the sauce thickens, remove it from the heat immediately. If you leave the sauce on the heat too long, it may separate into egg yolks and clarified butter. If that happens, the sauce has been overheated. Add the lemon juice to the slightly cooled sauce and stir to combine. The sauce is ready.
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