This Hollandaise sauce won’t leave you different!
For this classy recipe you are going to need the following items:
- white vinegar – ½ cups
- olive oil
- bacon – 4 slices
- English muffin – 2 pieces
- lemon juice – up to your taste
- butter – 2 sticks
- white wine vinegar – 3 tablespoons
- peppercorns – half of the teaspoon
- ice cubes just in case
- egg yolks – 3
- lemon juice – half lemon
- pepper and salt up to taste
What you need to do:
- Warm up half of a large and deep pan water until boiled and lower down the temperature, so there are no bubbles and pour down the vinegar.
- Gently crack the eggs one by one into the boiling water and cook them for around 3-4 minutes. Take the cooked eggs out and place them into the pan with a room temperature water. You can use the boiled water for warming up the eggs later on.
- Fry the bacon in a pan using olive oil until its hot, but don’t make it brown or too crispy.
- Time to toast the muffins until crispy and putting on each a piece of bacon and top up with poached egg. And the last touch – a generous spoon of Hollandaise sauce on top.
Here is how to make it:
- In a small pan melt the butter and while its boiling don’t forget to take away the froth that will appear. Simmer the rest of the butter for around 20 minutes and once done pour only the clear butter leaving the stains from the milk in the pan.
- In a different pan mix up vinegar with peppercorn and cook until almost all vinegar disappears.
- Whisk the egg yolks until fluffy and add the peppercorn mixture.
- Pour a touch of water into a pan and simmer it, like in a hot bath add another pan inside and cook the eggs keeping whisking. Start to add the butter slowly, if the eggs get cooked add the ice cubes to cool them down. Once the butter is done and cooked you will see how the sauce becomes silky and rather foamy.
Add the pepper and salt up to your taste and enjoy your perfect eggs Benedict.
featured image: recipeshubs