Eggs Benedict is a traditional American brunch or breakfast dish that consists of two halves of an English muffin each of which is topped with bacon – a poached egg, and Hollandaise sauce.
Hollandaise sauce is an emulsion of egg yolk and liquid butter, seasoned with lemon juice, salt, and a little pepper.


Ingredients:

Butter
Water
Oil
Bacon/Ham


For Hollandaise Sauce -

2 Egg Yolks
1 tsp. White Wine Vinegar
1 pinch of salt
Red Chilli Powder (Optional)
Soda Bread
3 Eggs
1/2 Lemon Juice
Black Pepper


Method:

Melt butter in a pot and discard the foam floating on the top and keep the butter warm. Boil water in a pan. Take a griddle pan and drizzle oil on the pan. Place the bacon strips on the oil and let it cook.


Hollandaise Sauce:

Take 2 Egg Yolks in a bowl and add 1 tsp. White Wine Vinegar, a pinch of salt and red chilli powder. Keep the this bowl on top of the boiling water and whisk the mixture continuously. Make sure the base of the bowl does not touch the boiling water. Keep whisking until the mixture gains a creamy consitency. Keep whisking the mixture with one hand and pour the melted butter to it little by little. Once the eggs are thickened pour the melted butter at once. If the eggs are becoming too thick take a spoonful of hot water and add to the mixture and whisk till the consistency is creamy.


Bread:

Take the soda bread loaves and heat them in the same pan as the bacon.


Poached Eggs:

Boil some water and add white vinegar to it. Crack your eggs in a small bowl and them to the swirling hot water. Take the poached eggs out after 3-4 minutes.

Add juice of half a lemon, salt & black pepper to the Hollandaise Sauce. Add a spoonful of warm water to the sauce before serving to keep it warm.


Plating:

Take the bread loaves on a plate. Add the bacon on top of the loaves. Then keep the poached eggs on top of the bacon and top it all off by pouring the Hollandaise Sauce.

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