Eggs Benedict Recipe

Eggs Benedicts is one of my favorite items to order for Brunch. The perfect meal for that Saturday morning. And trust me, it's not as hard as it sounds. 

Serving Size: 2  

Ingredients: 

1. 2 egg yolks 
2. 2 eggs 
3. 1/2 stick of butter 
4. 1/4 lemon 
5. 1 tsp Dijon Mustard 
6. Salt 
7. Pepper 
8. 1/2 cup of vinegar 
9. 6 slices of prosciutto
10. 1 English muffin  

Directions: 

Hollandaise Sauce Directions 

1. Separate 2 egg yolks and whisk in a bowl. 
2. Put a pot of water on low to mainly create steam. 
3. Melt down half a stick of butter
4. Place your egg yolk bowl onto pot of water when you are ready to add in butter. 
5. Slowly add it into the egg yolks while continuously mixing. I only add about 1-2 tbs a time. 
6. After butter has been fully incorporated, add in Dijon mustard and whisk. 
7. Add in juice of 1/4 of a lemon and whisk. 
8. If you sauce is still pretty thick, add in more lemon or just a few drops of water to loosen it up.
9. Salt and pepper the hollandaise sauce and set aside and keep warm. You can just keep this onto of the double boiler.  

Poached Egg  Directions

1. Add 4 cups of water and 1 cup of vinegar to boil and get a light simmer going. 
2. Crack a egg into a small cup or ramakin
3. Create a whirlpool in the water and drop your egg in slowly. 
4. Cook for about 3-5 minutes or until the egg floats to the top. The outside should be firm, but you should still feel liquid inside. 
5. Light seasoning of salt when you take it out and leave to the side. 

Prosciutto Directions

1. Lightly oil a pan and fry the prosciutto till crispy
2. In the same pan, cut your English muffin in half and toast the inside of the muffins
3. Remove and plate. Start with the English muffin, then the prosciutto, a bit of hollandaise sauce, and top it with chives. 
4. Enjoy!