Sunday Brunch! Eggs Benedict & home made Hollandaise
I love eggs, any style and at any time of day.. Usually, Eggs Benedict tend to be less home made cuz people think that the Hollandaise sauce is quite tricky to make, but it really isn’t..
Serves 2 persons
4 slices of bacon (you can always do Eggs Florentine & use spinach instead)
4 toasted English muffins, bagels, country bread or anything you like!
4 TBL vinegar
4 egg yolks
100 g of butter
2 TBL lemon juice
salt & cracked pepper
Preheat your oven at 180C:
To make the Hollandaise, put a stainless pot on med-high heat.. Pour 3 TBL of vinegar, salt & pepper and wait until it almost evaporates.. Add the egg yolks and whisk until creamy, stirring constantly so they don't turn into scrambled eggs.. Remove from the heat and add the butter slowly while continuing to whisk.. Add the lemon juice, salt & pepper to taste and place on the heat again for a minute or so, whisking vigorously, then set aside.. Place the bacon on a tray and bake until crisp..
To poach your eggs, fill water in a deep stainless steel pan, add some salt and 1 TBL of vinegar (helps keep your egg in one piece).. The water should be very hot, almost boiling.. Then use a large spoon to gently descend the eggs in the water.. Poach the eggs for about 90 seconds.. If the Hollandaise has thickened, use a little hot water or lemon juice to get the desired consistency.. Now plate your Eggs Benedict and enjoy ;)
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