Three Variations Of Eggs Benedict

Thu, 20 July 2023

Ingredients
• 8 eggs, fresh
• English Muffins
• Smoked Salmon
• Sliced Ham
• Spinach
• Cherry Tomatoes
• Italian Sausage
• Pesto

For the Hollandaise
• 3 Egg Yolks
• Lemon Juice
• Tarragon Vinegar
• Salt
• 180 gr Melted Butter

Method
1. Let’s start with the Hollandaise sauce; you need to melt the butter over low heat and remove and skim all the white solids that will come to the surface.
2. Put on a pot of water for the eggs, it would need to be at least 12-14 cm deep; bring it to a soft boil.
3. In a mixing bowl, add the yolks, a spoon of vinegar and a spoon of cold water.
4. Put the bowl over the pot of boiling water and whisk until the egg turns pale, fluffy and thick.
5. Remove from the heat, and start to add the melted butter on the side of the bowl; season with salt and lemon juice.
6. To poach the eggs, you would need to add some white vinegar, about ½ glass.
7. Bring the water to a good simmer, crack the egg on the side of the pot and let it drop at the centre of the boiling water, let it cook 2 minutes (2 minutes would be a soft egg, 3 minutes, Medium and over 5 minutes, Hard).
8. With two spoons, take the egg out and shape it, by cutting off the tail of the egg.
9. To serve, toast the English muffins and dress them as you would prefer: With Ham, becomes Ham Benedict or with Sauteed Spinach, becomes Florentine Benedict.
10. You can dress the English Muffin as you please, then you put on top the Poached egg and cover it with the Hollandaise Sauce.