Homemade Eggs Benedict

📝 Ingredients

• 2 very fresh eggs
• 2 English muffins (or thick toast)
• 2 slices cooked ham or smoked salmon
• 1 tbsp white vinegar (for poaching)
• — Hollandaise sauce —
• 2 egg yolks
• 80 g salted butter, clarified
• 1 tbsp lemon juice
• 1 tbsp cold water
• Salt, cayenne pepper
• Chives, paprika to garnish

🍴 Utensils

• Saucepan for poaching
• Heatproof bowl
• Whisk
• Toaster
• Thermometer (optional)

📖 Steps

1. Hollandaise: clarify the butter (melt gently and skim off the white foam). Whisk the yolks with the cold water in the bowl over a warm (not boiling!) water bath. Whisk vigorously until it reaches the "ribbon" stage — the yolks double in volume.
2. Pour in the clarified butter in a very thin stream, whisking constantly. The sauce will emulsify and turn silky. Add the lemon, salt and cayenne. Keep warm over the water bath at 55 °C.
3. Poach the eggs: bring a pan of vinegared water to a gentle simmer (not a boil). Create a whirlpool with a spoon, crack the egg into a ramekin and slide it into the centre of the whirlpool. Cook for 3 min. Drain on paper towels.
4. Toast the English muffins until lightly golden.
5. Assemble: toasted muffin, ham or salmon, poached egg, a generous spoonful of hollandaise.
6. Garnish with chives and a pinch of paprika.
7. Serve IMMEDIATELY — poached eggs cool down fast.