Eggs Benedict
Ingredients
| - 3 large egg yolks (or 4 small) at room temperature | - 1 Tablespoon Lemon Juice (freshly squeezed) |
| - 125g Butter (melted and hot) | - 1/2 tsp Salt |
| - Hearty pinch cayenne pepper | - 1-2 tsp Hot Water (optional, to adjust consistency) |
| - 2 strips bacon per person | - 80g salmon per person |
| - 2 eggs (for poaching) per person | - 1 muffin (2 halves) per person |
| - Parmesean cheese |
Instructions
Hollandaise Sauce (ingredients above make sufficient for three servings):
Melt the butter in a microwave-safe container until it is hot and bubbling slightly.
Combine egg yolks, lemon juice, salt, and cayenne pepper in a high-powered blender.
An immersion blender in a narrow jar is ideal for this, as it allows for better, faster emulsification.
Blend on medium speed for 20-30 seconds until smooth. Then, while the blender is running on low speed, slowly drizzle in the hot melted butter in a very slow, thin, steady stream. The mixture will thicken and emulsify instantly.
Once all butter is added, if the sauce is too thick, add a teaspoon of hot water and pulse to combine. Serve immediately or store in a warm spot for up to an hour.
Muffins:
Cook the bacon and keep warm
Toast the muffins and butter (and keep warm)
Poach the eggs. Try to keep the yolks slightly runny
Assebmble the muffins in the following order. Muffin, bacon, salmon, egg.
Drizzle the hollandaise sauce on the complete muffins and then a little bit of grated parmesan and cracked pepper.