Strain eggs to get rid of loose egg whites. In a pot of barely simmering water, create a whirlpool using a whisk or spoon. Slide eggs in separately and poach for 3-4 minutes. Remove eggs and trim to desired shape if necessary. Keep eggs in an ice water bath if not serving immediately. Reheat eggs in hot water before serving.
In a jug, add egg yolk, lemon juice, salt, black pepper and cayenne pepper and blend. Then drizzle in melted butter bit by bit and blend continuously until all the butter has been added. You should get a smooth hollandaise sauce.
Cut the butter rolls into two, brush with butter and toast until brown and crispy in a pan. Assemble the eggs benedict and drizzle hollandaise sauce over. Garnish with chives and black pepper if desired.
Ingredients
Directions
Strain eggs to get rid of loose egg whites. In a pot of barely simmering water, create a whirlpool using a whisk or spoon. Slide eggs in separately and poach for 3-4 minutes. Remove eggs and trim to desired shape if necessary. Keep eggs in an ice water bath if not serving immediately. Reheat eggs in hot water before serving.
In a jug, add egg yolk, lemon juice, salt, black pepper and cayenne pepper and blend. Then drizzle in melted butter bit by bit and blend continuously until all the butter has been added. You should get a smooth hollandaise sauce.
Cut the butter rolls into two, brush with butter and toast until brown and crispy in a pan. Assemble the eggs benedict and drizzle hollandaise sauce over. Garnish with chives and black pepper if desired.
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