Eggs Benedict

Eggs Benedict

Serves 4

Hollandaise Sauce:
3 Egg Yolks
1 Tablespoon of Lemon Juice
250 Grams of melted butter
Pinch of Salt

Melt the butter over a low flame in a saucepan. Remove from heat and leave in a warm place until required. Next, put the 3 egg yolks, lemon juice and salt into a food processor or kitchen aid on low speed and combine well (at least 2-3 minutes) With the blades or beaters still moving, slowly pour the melted butter into the food processor in a continuous flow. The mixture should start to thicken as you pour resulting in a firm but still runny consistency once all the butter has been poured in. Transfer the hollandaise into a bowl, cover with food wrap and leave in a warm place until your eggs are ready.

Eggs:
Fill a deep frying pan with warm water, 10% white vinegar and bring it to a low simmer. Once the water is simmering, stir the water slowly so it creates a gentle whirlpool. Crack the eggs one at a time into a cup or glass and slowly pour into the simmering water. Repeat this procedure for each egg. Cook the eggs for about 4-5 minutes with the lid off until the yolks start to firm. Take the eggs out one at a time using a slotted spoon or an egg flip and blot the excess water off on a tea towel before you place the egg onto the muffin or toast.

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