Eggs Benedict
Serves: 3
Fatima Kris
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
If the sauce becomes too thick, add a small amount of warm water
2
For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half
3
Strain and reserve
4
Place a large pot filled partway with water to the boil, then lower and keep at a simmer
5
Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water
6
Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl
7
Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size
8
Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs
9
Continue to gradually add the butter while whisking
10
Whisk in the lemon juice and season with salt and pepper
11
Keep warm
12
For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer
13
For the toasted English muffins with smoked salmon: Meanwhile, place the English muffin halves into a toaster and toast until golden brown
14
While the muffins are still warm, spread the softened butter onto the open toasted side of each and layer 1 1/2 ounces of the sliced salmon on each buttered muffin half
15
To poach the eggs, crack each egg into an individual small bowl
16
Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving
17
Gently simmer for 1 minute
18
Remove with a strainer, drain and place onto a garnished English muffin half
19
(If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water
20
Reheat them in the same cooking water
21
) Spoon 2 tablespoons of the hollandaise sauce over each poached egg and garnish with 1/2 teaspoon of the caviar