Recipe for Michael's Eggs Benedict Recipe
Recipe for Michael's Eggs Benedict Recipe
To make four:
2 English muffins
4 strips of prosciutto or streaky bacon
4 eggs
Hollandaise sauce
Cut the muffins in half and toast. Spread butter on them.
Grill the prosciutto or bacon
Poach the eggs
Place bacon and then one egg on each muffin half
Cover with hollandaise sauce.
Place under the grill until the sauce is golden coloured.
Hollandaise Sauce:
4 egg yolks
2 tbsp of lemon juice
9 oz (255 g) of butter
Pinch of cayenne pepper or chili powder
Salt and pepper
Recipe
Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly
large saucepan and with a hand whisk, whisk all the ingredients until they have blended
together.
Cut the butter into small chunks and add to the saucepan.
Turn the heat on the cooker to medium and begin to whisk the ingredients. As the butter
melts, make sure that you blend it thoroughly into the egg yolks. Continue to whisk
vigorously until all of the butter has blended into the eggs.
If the sauce begins to separate, add 2 tsp of water to the sauce mixture and whisk
briskly until the mixture has combined together to form a creamy sauce.
Once all of the butter has melted and a sauce has been formed, continue whisking until
the sauce thickens to the desired consistency.
Add more salt and pepper if required.
Remove from the heat and keep the sauce warm before serving for up to 30 minutes.
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