Eggs Benedict

Sauce Hollandaise
Serves 2-4
Prep time 3 minutes
Cook time 12 minutes
Special tools whisk, bowl, small pot

Ingredients
1/2 cup butter
3 egg yolks
1 heavy pinch kosher salt
1 teaspoon Dijon
5 drops Worcestershire
1 splash Tabasco
1 juice 1/4 lemon

Method
In a small pot simmer butter almost aggressively. Turn down when milk solids appear on the surface. Remove when solids turn slightly brown. Let cool for 4-6 minutes
Whisk egg yolks to ribbon stage, slowly emulsified butter into yolks. You need a temperature above 150 F but below 190 F

Add kosher salt, this will also tighten the sauce up.
Dijon, Worcestershire, Tabasco will loosen the sauce

Glaze over eggs or drink with a thick straw.

Simple eggs Benedict simple sauce hollandaise easy foolproof breakfast recipe eggs recipes quick

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