Eggs Benedict, Eggs Royale & Eggs Florentine
ID: 516bda72...
A complete masterclass on how to make the three classic variations of poached eggs on toasted English muffins topped with warm, rich Hollandaise sauce: classic Eggs Benedict (with ham), Eggs Royale (with smoked salmon), and Eggs Florentine (with sautéed spinach).
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🍳 Cooking Flow
Melt unsalted butter and skim off the milk solids to create clarified butter. → Whisk egg yolks and vinegar over a double boiler, then gradually whisk in the lukewarm clarified butter to emulsify into a Hollandaise sauce. → Poach fresh eggs in simmering water with vinegar for 3 to 3.5 minutes. → Prepare your bases by placing toasted English muffins and adding ham, smoked salmon, or wilted spinach. → Top with the poached eggs, generous spoonfuls of warm Hollandaise sauce, and the matching garnishes.
Cooking Steps
Brief Cooking Order
Melt unsalted butter and skim off the milk solids to create clarified butter. → Whisk egg yolks and vinegar over a double boiler, then gradually whisk in the lukewarm clarified butter to emulsify into a Hollandaise sauce. → Poach fresh eggs in simmering water with vinegar for 3 to 3.5 minutes. → Prepare your bases by placing toasted English muffins and adding ham, smoked salmon, or wilted spinach. → Top with the poached eggs, generous spoonfuls of warm Hollandaise sauce, and the matching garnishes.
Introduction
A complete masterclass on how to make the three classic variations of poached eggs on toasted English muffins topped with warm, rich Hollandaise sauce: classic Eggs Benedict (with ham), Eggs Royale (with smoked salmon), and Eggs Florentine (with sautéed spinach).
Step 1
Melt 250g of unsalted butter in a saucepan over medium-high heat. Once melted, turn the heat down and let it simmer gently, skimming the white foam and milk solids off the top as they rise.
Step 2
Once the butter is completely clear, carefully pour it into a jug, leaving the remaining milk solids at the bottom of the pot to discard. Allow the clarified butter to cool until it is lukewarm.
Step 3
Set up a double boiler by putting a heat-proof bowl over a pot of lightly simmering water. Add 3 egg yolks and 1 tbsp of apple cider vinegar, and whisk vigorously without stopping until the mixture doubles in volume and turns pale yellow.
Step 4
Remove the bowl from the heat and slowly drizzle in the lukewarm clarified butter in a thin, steady stream while whisking continuously to emulsify. If the sauce becomes too thick, whisk in a few drops of water to loosen it.
Step 5
Season the Hollandaise sauce with lemon juice and salt to taste. Place the bowl back over the warm pot of water (with the heat turned off) to keep it warm, whisking occasionally to prevent a skin from forming.
Ingredients List
Important Notes
Using clarified butter rather than standard melted butter provides a cleaner flavor and prevents the Hollandaise sauce from breaking easily.
Keep the Hollandaise sauce warm; if it cools down completely, the butter will solidify and the sauce will split.
Always use the freshest eggs possible for poaching, as older eggs have looser whites that will disperse in the water.
Garnish correctly for each dish: chives for the salmon (Royale), smoked paprika for the spinach (Florentine), and black pepper for the ham (Benedict).
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