Nothing lights up my husbands face on a weekend morning better than a breakfast of eggs Benedict. And yet it took me quite some time to master the Hollandaise sauce-the most important ingredient of this super awesome buttery sauce. It either went to sour or had raw egg yolks! Thankfully never got scrambled.
But once you’ve got the technique right, you’ve to stick to it and not try to many innovations except for flavour additions.
- 6 eggs
- 200 grams of butter
- 2 slices of ham
- Blanched spinach (optional)
- Salt and pepper
- Pot of boiling water
- Toasted brioche or any other bread of your choice
1. the bread and butter it.
2. Break 2 eggs and empty them in a bowl.
3. Boil water in a deep pan when it comes to a boil add 1 tablespoon of vinegar. When it comes to a boil again swirl the water with a spoon. In the centre of the swirl drop one of the eggs. When the yolk is completely covered by the white move it to the side. Create another swirl and drop the second egg. Poached eggs take less than a minute. When done remove with a slotted spoon and set aside.
4. For the Hollandaise sauce, break 4 eggs and take only the yellow in a thick bottomed pan. Stir it up well and add 100 grams of the butter, melted. Place the eggs on a water bath and cook the sauce till it is thick. Add a squeeze of lime and flavour with herb of your choice. I use dill, salt and pepper.
On the toast, place the blanched spinach and slices of ham. Place the poached egg on top of it and pour the sauce over it. Crack some pepper and serve.