Eggs Benedict!

Sunday morning, a beautiful sunny day in Vancouver and what better to do than to make breakfast for the family! A nice decadent Eggs Benedict will surely hit the spot!

Eggs Benny ingredients

Ingredients for hollandaise:

  • 3 egg yolks
  • 1/2 cup melted butter
  • 1 tbsp white wine vinegar
  • 1 tsp lemon juice
  • pinch of salt
  • pinch of cayenne

Method for hollandaise:

Separate your eggs yolks and put your eggs, white wine vinegar and a pinch of salt in a metal bowl. Slowly heat your mixture on a double boiler whisking constantly (ensure that your heat is at a low, we want a sabayon not scrambled eggs!). When your egg mixture has thickened and you can see ribbon lines when you stir, it’s time to add butter. Slowly add your melted butter while whisking (I like to use whole butter instead of clarified butter because it adds more flavour). Finish your hollandaise with some lemon juice and a pinch of cayenne!

All there is left to do is poach your eggs and place it on a well toasted english muffin, nobody likes a soggy english muffin!



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