Poached Egg with Hollandaise Sauce - Benedict Egg

SHABDA - Preceptor's picture Submitted by SHABDA - Preceptor on

Eggs Benedict - if you were ever afraid to make them, here is a step-by-step recipe for a poached egg and hollandaise sauce!

Ingredients

Hollandaise Sauce:

2 Egg Yolks

2 TBSP of Lemon Juice

Pinch of Salt

100g of Melted Butter  (100 grams = 6 2/3 tbsp liquid)

Pepper

Pouched Egg:

1 Egg

1-2 TBSP of Butter

1 Slice of Toasted Bread

Bacon

Sugar

1 TBSP of Vinegar

Directions

Preparations: Put bacon on baking sheet, sprinkle by touch of sugar and bake in 200*C[400F] for 10-15minutes until it will be crispy.

Hollandaise Sauce:

  1. Mix Egg Yolks, Lemon Juice and Salt in bowl

  2. Whisk fast - need bubbles here

  3. Make a water bath [take a pot with 3cm of water in it, start to boil and put your bowl on it. Bowl need to be bigger than pot - water can't reach bottom of bowl]

  4. Whisk fast! But as fast as never you did it!

  5. Add butter in 3 portions, very slow by a thin stream, and still whisk very fast]

  6. If you fill that you are exhausted - take off bowl, whisk slowly but still do it and back on water bath when your powers to your hands back!

  7. You need to have very thic emulsion - it should be yellow and thic like mayonnaise. - look on video

  8. Sauce is done!

Pouched Egg:

  1. Boil water (about 2 l minimum – we need a lot of water for easier making it) with vinegar

  2. Crack the egg into glass

  3. When water is boiling take a spoon, mix water to create vortex – put your egg into center of vortex

  4. Cook 3 minutes, but not 3 mins 10sec – 3 minutes not less, not more.

  5. Meanwhile toast bread on butter by pan or toaster, but in toaster add butter at the end.

  6. Put out egg – leave it for 1 minute on paper towel

  7. Plating – toast on bottom, beacon, egg – you can add salt here on top of egg and the sauce – sauce must be warm-hot, not cold!

  8. Enjoy this taste!

Note: It’s not an easy recipe, but trust me it’s worth it – it is a really cheap recipe but you have one of the best classic foods on the planet. You can make a substitution if you'd like.. You can sustitute white wine for lemon juice  , also you could add some herbs into the hollandaise sauce, but I used the classic recipe.

Original source: Hollandaise Egg

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