this recipe is a staple on breakfast
menus everywhere hi I’m Rebecca Brayton
and welcome to watchmojo.com and today
we’ll be showing you a recipe for Eggs
Benedict complete with a rich
hollandaise sauce from scratch for the
hollandaise sauce here is what you’ll
need four egg yolks three and a half
tablespoons of lemon juice a pinch of
ground white pepper 1/8 of a teaspoon of
Worcestershire sauce one tablespoon of
water a cup of melted butter and a
quarter teaspoon of salt for the rest of
the dish you’ll need eight eggs a couple
of teaspoons of white vinegar eight
rounds of canadian-style bacon or hem
for English muffins and two tablespoons
of softened butter first we’ll be making
the hollandaise sauce and for that
you’ll need a double boiler fill the
bottom with a bit of water but make sure
it doesn’t touch the top pan then bring
that to a gentle simmer on the stovetop
now in the top of the double boiler
whisk together the egg yolks lemon juice
water Worcestershire sauce and pepper
now add the butter to your egg mixture
about one or two tablespoons at a time
and remember to keep whisking if you
find your sauce is getting too thick add
a tablespoon or so of hot water
keep whisking until all the butter is
added and then mix in the salt
once everything is incorporated remove
the sauce from the heat and put a lid on
it to keep it warm now we need to poach
the eggs fill a large sauce pan with
three inches of water and then bring
back to a gentle simmer then add the
vinegar which will help the egg whites
stay together break your eggs one at a
time onto a plate and then gently slide
it into the simmering water depending on
how you like your eggs cooked you can
leave them in for about two and a half
to five minutes
while your eggs are cooking you can
prepare the bacon and the English
muffins boil your bacon underneath the
broiler in your oven until it’s lightly
browned then lightly toast your English
muffins in the toaster or toaster oven
and then when they’re ready butter them
once your eggs are done remove them from
the water and place them on a plate
that’s lined with paper towel
now for plating place two English
muffins on your plate and then top them
with bacon an egg and finally drizzle it
with the hollandaise sauce
this hollandaise sauce has a bright
lemony taste and is great served on
other foods like asparagus
menus everywhere hi I’m Rebecca Brayton
and welcome to watchmojo.com and today
we’ll be showing you a recipe for Eggs
Benedict complete with a rich
hollandaise sauce from scratch for the
hollandaise sauce here is what you’ll
need four egg yolks three and a half
tablespoons of lemon juice a pinch of
ground white pepper 1/8 of a teaspoon of
Worcestershire sauce one tablespoon of
water a cup of melted butter and a
quarter teaspoon of salt for the rest of
the dish you’ll need eight eggs a couple
of teaspoons of white vinegar eight
rounds of canadian-style bacon or hem
for English muffins and two tablespoons
of softened butter first we’ll be making
the hollandaise sauce and for that
you’ll need a double boiler fill the
bottom with a bit of water but make sure
it doesn’t touch the top pan then bring
that to a gentle simmer on the stovetop
now in the top of the double boiler
whisk together the egg yolks lemon juice
water Worcestershire sauce and pepper
now add the butter to your egg mixture
about one or two tablespoons at a time
and remember to keep whisking if you
find your sauce is getting too thick add
a tablespoon or so of hot water
keep whisking until all the butter is
added and then mix in the salt
once everything is incorporated remove
the sauce from the heat and put a lid on
it to keep it warm now we need to poach
the eggs fill a large sauce pan with
three inches of water and then bring
back to a gentle simmer then add the
vinegar which will help the egg whites
stay together break your eggs one at a
time onto a plate and then gently slide
it into the simmering water depending on
how you like your eggs cooked you can
leave them in for about two and a half
to five minutes
while your eggs are cooking you can
prepare the bacon and the English
muffins boil your bacon underneath the
broiler in your oven until it’s lightly
browned then lightly toast your English
muffins in the toaster or toaster oven
and then when they’re ready butter them
once your eggs are done remove them from
the water and place them on a plate
that’s lined with paper towel
now for plating place two English
muffins on your plate and then top them
with bacon an egg and finally drizzle it
with the hollandaise sauce
this hollandaise sauce has a bright
lemony taste and is great served on
other foods like asparagus
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