Eggs Benedict

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Preparation info
    • Difficulty

      Medium

Appears in

By Yvette van Boven

Published 2011

  • About

This dish is for the fairly experienced cook. You will need some skill, but since it tastes so good, you will make it more often and you will automatically become an expert!

Ingredients

For the hollandaise sauce

  • 250 g (8 oz/2 sticks) butter, in small pats

Method

First make the hollandaise sauce: in a large pot, bring a layer of water to a boil. Beat in the egg yolks with the water and vinegar into a metal bowl that fits into this large pot, but doesn’t touch the water (in other words a bain-marie). Using a whisk or hand blender begin to beat the eggs. Never stop whisking, as the eggs will set on the bottom of the bowl and you will have to start again.