This has, for a long time, been one of my favorite breakfast meals to order when I’m out at restaurants. The problem at being single at home is that I didn’t want to attempt this large meal and not have anyone to share it with. I feel confident with my cooking, but this still seemed like a challenge. I visited my parents this week and decided to go ahead and face it…. I have to say, it was a success and super delicious!
Eggs Benedict with Hollandaise Sauce
As it was my first time making this, the recipe came from Tyler Florence – Thanks!
Tip! (You’ll see these directions below, but before you begin your sauce, get your 10 inch sauce pan with 2 tsp of white vinegar on the stove top. This will allow it time to get to a low boil while you make the sauce.)
Starting by making the sauce, as you can keep it warm while you cook your eggs.
– Place bowl over pot with a simmer, making sure the bowl is not touching the water. (You don’t want the egg to cook.)
– At this step take one stick (8 tbsp) of melted butter and whisk part of it into yolk/lemon mixture. You’ll need to whisk constantly while slowly adding the butter. This sauce will double again in volume.
(This takes two hands, hence why I couldn’t take a picture.)
– Add a pinch of cayenne pepper (about 2 shakes), and salt to taste.
– Keep Warm. (I turned off the heat and it sit as seen below.
The Hollandaise you made earlier! (If it’s too thick, add a little water to thicken it up.)