Springtime Eggs Benedict
Equipment
Ingredients
- 4 large eggs
- 4 large egg yolks
- 2 tablespoons (30g) freshly-squeezed lemon juice
- 1 tablespoon water
- 8 tablespoons (110g) cold, cubed unsalted butter
- 2 English muffins or challah slices, toasted
- Choice of base see below
Asparagus Benedict
- 8 spears fresh asparagus steamed
- 4 slices lox or prosciutto optional
Smoked Salmon Benedict
- 4 slices lox
- Fresh dill fronds
Avocado and Radish Benedict
- 1 large avocado
- 5-6 thinly-sliced French breakfast radishes
Step by Step Instructions
For the Poached Eggs
- Boil water in a small saucepan. Crack the eggs, two at a time, into a small ramekin, and set next to your stove. Once the water is boiling, stir the water rapidly in one direction using a wooden spoon, creating a “tornado” effect.
- Slide the eggs, two at a time, gently into the water, and immediately turn the heat down so the water simmers. Remove the eggs with a slotted spoon after 2-3 minutes. A perfectly-poached egg has a firm white and a runny yolk, and will jiggle slightly when prodded.
For the Hollandaise Sauce
- Heat a few inches of water in a saucepan until simmering (you will use this to create a double-boiler).
- In a heavy, shatterproof bowl, whisk together the egg yolks, water, and lemon until light in color. Now set the cold, cubed butter next to your saucepan.
- Set the bowl over the simmering water (ensure that the bottom of the bowl does not touch the water) and continue whisking until the yolks have thickened just slightly, about 2 minutes.
- Add the butter a few cubes at a time and whisk continuously, allowing the butter to melt before adding the next batch of cubes.
To serve:
- Place toasted English muffins or challah slices on each plate. Top the bread with your filling of choice. Top with poached eggs and spoon Hollandaise sauce over each serving. Garnish with fresh herbs, if desired, and serve.
