- Paoched eggs
- Few drops for white vinegar
- Egg white
- Soft yolk
- Hollandaise sauce
- Some egg yolk
- Some white vinegar.
- Some lemon juice
- Some melted butter
- Thick custard
- Some shaved ham
- Some fresh spinach
- Some avocado
- Black pepper
1So guys the first thing that we’re going to do on our Eggs Benedict is make our poached eggs. Just into a pot with some simmering water don’t boil it okay we just want those bubbles happening. we don’t want it to boil it.
2I’m going to add in some white vinegar just a few drops.
3And what I’m going to do just with a knife I’m going to spin the water just like that and once we’ve got the water spinning.
4I’m now going to just lower in our egg. I’ve just put it into a cup and I’m just going to leave it in there and that while it’s spinning that egg yolk the sorry the egg white will wrap around that egg yolk and form our poached egg.
5Now if you want a soft yolk it’s going to take around three three-and-a-half minutes. if you want a firmer yolk then cook it for about four to five minutes in that simmering water, don’t boil it.
6So the first thing we’re going to do with our hollandaise sauce is get our water boiling.
7Okay I’ve got a pot here just a little bit of water about an inch of water in the bottom and I want to get it boiling.
So while our water is boiling we’re going to put in the ingredients for our hollandaise sauce. now this is such an easy hollandaise sauce. it is foolproof:-
9Just into a bowl I’ve got some egg yolks just the yolks I’ve separated them from the white.
10I’m going to add in some white vinegar.
11Just a few drops now just for another acidity for our hollandaise and also the flavor I’m alsogoing to be just squeezing in some lemon juice and just get a whisk and I want to mix the egg yolk.