Ariel's Eggs Benedict

This eggs benedict recipe has been derived from Laura Vitale, although slightly emended. I like to think that this recipe is for lazy days when you don't want to go out grocery shopping for fancy ingredients. No English muffins, cayenne pepper, or Canadian bacon.

This is my first try making it, and it wasn't so bad. I wish you the very best in your future eggs benedict making endeavours.

 Place your bowl of egg yolk+lemon juice over a pot of simmering water.
(Make sure your bowl is glass, duh)
Keep whisking the mixture non-stop, otherwise your egg yolk will cook!

Add in melted butter a little at a time.
Keep whisking the mixture until it turns to a pale yellow.

If you leave your egg yolk mixture over the simmering water for too long, it will look like this.

However, to achieve the proper, runny consistency of Hollandaise sauce, add in 1 tablespoon of warm water (or more, if required).
Season with salt.

Now you can set your Hollandaise sauce aside for later!

Put in a tablespoon of butter on your pan.
Toast your bread for about 15 seconds on each side.

Your toast should look golden brown.

Again, add one tablespoon of butter (or less) and fry your ham.
You can have as much ham as you'd like.

Now for the last and trickiest part, making poached eggs to put over your bread and ham.

To poach your eggs:
Bring a pot of water to a boil, and add in the distilled white vinegar.
Using a spatula (or any kitchen utensil), stir the water to create a mild whirlpool.
Make sure to crack your egg into a small bowl first, instead of cracking it directly into the pot.
Pour your egg in, and the egg white should wrap around the egg yolk nicely.

Take out your poached egg after 3 minutes.

Place your poached eggs over your bread and ham, and drizzle Hollandaise sauce over.


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