Classic Eggs Benedict & Eggs Royale
ID: 476527cb...
A delicious breakfast classic featuring toasted English muffins topped with savory ham or smoked salmon, tender asparagus, delicate poached eggs with runny yolks, and a rich, velvety homemade Hollandaise sauce.
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🍳 Cooking Flow
Clarify the butter by melting and skimming the milk solids. → Prepare the vinegar reduction with shallots, peppercorns, and bay leaves, then strain. → Slowly blend the warm clarified butter into the egg yolks and vinegar reduction to emulsify into a Hollandaise sauce. → Toast the muffins and cook the ham, smoked salmon, or asparagus. → Gently poach the eggs in barely simmering water, then assemble and top with Hollandaise.
Cooking Steps
Brief Cooking Order
Clarify the butter by melting and skimming the milk solids. → Prepare the vinegar reduction with shallots, peppercorns, and bay leaves, then strain. → Slowly blend the warm clarified butter into the egg yolks and vinegar reduction to emulsify into a Hollandaise sauce. → Toast the muffins and cook the ham, smoked salmon, or asparagus. → Gently poach the eggs in barely simmering water, then assemble and top with Hollandaise.
Introduction
A delicious breakfast classic featuring toasted English muffins topped with savory ham or smoked salmon, tender asparagus, delicate poached eggs with runny yolks, and a rich, velvety homemade Hollandaise sauce.
Step 1
Melt the butter in a saucepan over medium-low heat. Once melted, skim off the white foam and milk solids from the top to create clarified butter, then set aside keeping it warm.
Step 2
In a separate small pot, combine white wine vinegar, sliced shallot, black peppercorns, and bay leaves. Simmer until the liquid reduces, then strain the reduction and set aside.
Step 3
To make the blender Hollandaise, place 3 egg yolks and 1-2 teaspoons of the warm vinegar reduction into a blender. Blend briefly to combine.
Step 4
With the blender running on low, very slowly drizzle in the warm clarified butter in a thin, steady stream until a thick, creamy emulsion forms. Season to taste with salt, black pepper, Tabasco, and lemon juice.
Step 5
Cover the Hollandaise sauce with cling film pressed directly onto the surface to prevent a skin from forming, and keep it in a warm place (like the back of the stove) until assembly.
Ingredients List
Important Notes
Keep the Hollandaise warm but not hot, as too much heat will scramble the eggs, and cold temperatures will cause the emulsion to split.
Do not boil the water when poaching eggs; the water should be at a gentle simmer with small bubbles.
Cracking eggs into a small cup or ramekin before sliding them into the water helps ensure a cleaner shape when poaching.
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