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Yves’ Eggs Benedict

Yves’ Eggs Benedict

Recipe Book: Family Cookbook

I use the Knorr Hollandaise Sauce Packages just because it's less cleaning afterwards but below is an easy classic hollandaise sauce. It’s the easiest way to get perfect Hollandaise sauce using a blender. This recipe has all the same ingredients as the classic, but no double boiler and no chance of the sauce separating.
Breakfast

Ingredients

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Cooking for
4 people

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Preparation

1

Step 1

In a saucepan add water to ¾ of the rim and add the vinigar. Bring to a boil. Cover and set asside.

2

Step 2

Prepare hollandaise sauce

3

Step 3

Toast all english muffins

4

Step 4

Heat up ham in microwave and assemble onto the toasted muffins

5

Step 5

Bring to a boil the water again and add the eggs directly into the boiling water

6

Step 6

Cook betweem 2 and 4 minutes... I like it around 3 : )

7

Step 7

Using a Skimming Spoon (spoon with holes), remove the eggs from the water, drain as much water as possible and add ontop of the ham

8

Step 8

Add plenty of hollandaise sauce ontop of the eggs

9

Step 9

Garnish with papprica fresh parsley and black pepper

Notes

<p>This recipe has all the same ingredients as the classic Hollandaise sauce, but no double boiler and no chance of the sauce separating.

3 egg yolk
1 tablespoon freshly squeezed lemon juice
½ cup butter
½ teaspoon hot sauce (e.g. Tabasco™, Frank’s Red Hot, or a Pinch of cayenne)
¼ teaspoon Dijon mustard
1-In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.

2-Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.</p>

Recipe By

Recipe By

Yves Asselin

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