Eggs Benedict


    Hollandaise Sauce-
    3 egg yolks (room temp)
    3 tbsp (room temp) water
    180 gm clarified butter
    ¬Ĺ lemon

    1 fresh egg
    1 english muffin
    1 slice chicken ham

preparation method

  1.  Hollandaise- Put yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water. Put on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
  2. Gently pour the clarified butter in a thin stream into egg mixture. Add lemon, salt & cayenne pepper to taste. Keep cover with cling film at room temp (do NOT put in fridge)
  3. Cut a hole into your English muffin with a cookie cutter. Place on baking sheet on baking tray. Crack an egg and fill the contents into the hole of the muffin add salt to it. Bake it for 3 to 4 minutes.
  4. Garnish the muffins with chicken ham, salt, paprika and parsley.

Serving Suggestions

    Serve 2
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By: Chef Shilarna Vaze (Chinu)

Show: Sunny Side Up

Prep:15 Min Cook: 15 to 30 minutes

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