Name: Eggs Benedict
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 large egg; 1 tablespoon white vinegar; 8 large egg yolks; 2 tablespoon lemon juice; 1 cup butter (melted); kosher salt (to taste); English muffins (halved and toasted); smoked salmon; smoked paprika; chives

Method

12 steps

Set a fine mesh sieve over a small bowl, and crack an egg over the fine mesh sieve.
Strain any thin, excess egg white into the bowl, and discard.
Transfer the egg into a small dish, and repeat the process with the other egg(s). Set aside.
Bring a large saucepan of water to a simmer, and add the vinegar, stirring to create a vortex.
Gently tip the eggs into the water, stirring gently if needed to maintain the vortex.
Cook for three to four minutes, or until the whites are fully set, but the yolk is still runny.
Remove the eggs using a spider or a slotted spoon and place on a greased baking sheet.
In a medium mixing bowl, add egg yolks and lemon juice, and whisk until doubled in volume, two to three minutes.
Place over a pot of simmering water (no more than one inch), and slowly stream in butter, whisking continuously, until the sauce has doubled in volume.
Season with salt, and remove from the heat.
Place the toasted halves of the English muffins onto a plate.
Top with smoked salmon, poached egg, hollandaise, smoked paprika and chives.

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Recipe notes

Equipment

Fine Mesh Sieve
Large Saucepan
Spider or Slotted Spoon
Medium Mixing Bowl

Storage

Transfer the hollandaise sauce to an airtight container, and store it in the refrigerator for up to two days. To serve, reheat it gently in a small saucepan on the stove, stirring frequently, and adding a splash of water as needed. Poach the eggs an hour in advance, and transfer them to a bowl of ice water to stop the cooking process. To reheat, gently drop them back in simmering water for 15 to 30 seconds or just until warm.