How To Make Eggs Benedict

The king of all breakfast dishes, Eggs Benedict has a way of making a morning seem extra special. The homemade hollandaise sauce, the extra care you have to take in poaching your eggs, the specialty ham and the toasted-to-perfection English muffins mean this dish is a little more than your typical go-to morning meal. But whereas others might like to leave it up to the professionals, making a homemade Eggs Benedict is a lot easier than you might think. Namely, the hollandaise sauce-which can be perfected with a little time, a lot of whisking and a couple staple ingredients. Better yet, our online culinary school chef can walk you through every step so all you have to do is follow along! Learn how to make a classic and not-so-classic version of one of our all-time favorite breakfast dishes in this video tutorial.

Eggs Benedict

10 oz clarified butter
1 1/2 tbsp water
3 egg yolks
1 tsp white vinegar
1 tbsp lemon juice
Cayenne pepper to tatse
Salt & pepper to taste

Hollandaise Sauce Preparation
1. Start by clarifying your butter. Add butter in pot, bring to a boil, and skim all the foam. You should be left with a beautiful almost clear-very golden yellow oil like substance. Set aside and keep warm.
2. In a bowl add the egg yolks, vinegar, and water.
3. Using a double boiler, whisk egg yolk mixture until a ribbon-like consistency.
4. Remove bowl from the heat and begin adding clarified butter very slowly, whisking constantly: a squeeze bottle or ladle can be helpful. Use a towel as a barrier between your bowl and the pot of steaming water.
5. Once butter is added, add lemon juice, salt and pepper to taste. You can adjust the consistency with warm water if needed.

Poached Eggs Preparation
1. Fill a medium size saucepan with water, vinegar and salt.
2. Bring the water to a poaching temperature (160-180F).
3. Crack each of your eggs and place them in separate glass or porcelain bowls. This makes it easier to add to the water as well as maintain the shape of the egg.
4. Using a spoon, make a gentle funnel in the water by swirling it clockwise.
5. Drop your egg in one at a time: letting it cook for 2 minutes before removing with a slotted spoon.
6. A perfectly poached egg should have a firm white and runny yolk. Adjust cook times to create this product.
7. When complete, place well-drained eggs over a toasted English muffins and top with your hollandaise sauce.

You can make a gluten-free version by using a portabello mushroom in place of the English muffin.

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