Eggs Benedict
Hollandaise sauce
- Separate four egg yolks from the whites (you can save the whites to make meringues). Place the egg yolks in a heat-proof bowl that can fit over a saucepan of simmering water.
- Melt 10 tablespoons unsalted butter. (Nicole uses a heat-proof measuring cup and her microwave.)
- Using a wire whisk, beat a teaspoon of lemon juice into the egg yolks. Place the bowl on the saucepan of simmering water and continue to whisk constantly so the egg yolks cook but do not scramble.
- Whisk until the egg yolks are a pale, creamy yellow and form a ribbon on the surface of the emulsion when you lift the whisk and let the mixture drip back into the bowl. (Nicole’s video shows you exactly how it should look.)
- Remove the bowl from the heat and beat in the melted butter, adding a little at a time and whisking constantly. Add slowly and whisk quickly so your sauce doesn’t break. If your sauce starts to get too thick before you’ve added all the butter, you can thin it with a little lemon juice or water.
- Season with salt and cayenne pepper. Add chopped herbs like chives or dill, if you wish.
Eggs Benedict
- Split and toast English muffins. Spread with softened butter.
- Top each half with a slice of lightly sautéed Canadian bacon.
- Reheat two poached eggs by placing them in simmering water for a couple of seconds. Place one on each muffin half.
- Top each half with Hollandaise sauce. (If the sauce has cooled, you can reheat it by placing it over a saucepan of simmering water and whisking until it warms up.)
- Garnish with dill, chives, or any minced herb of your choice.
