Eggs Benedict

About Eggs Benedict

Ingredients

• English muffins 4
• Whole eggs 4
• Chicken ham 4 slices
• Fresh parsley, chopped to garnish
• Hollandaise sauce
• Eggs yolks, at room temprature 3
• Clarified butter 180 gms
• Lemon juice ½ tsp
• Salt to taste
• Cayenne pepper to taste

How to Make Eggs Benedict (Stepwise Photos)

Method

1. Preheat oven to 180º C.
2. To make hollandaise sauce, put the egg yolks in a bowl that fits over double boiler. Whisk in 3 tbsp water at room temperature. Keep the bowl on double boiler on medium heat and start whisking till fluffy and leaves ribbon marks with whisk. Remove from heat.
3. Gently pour the clarified butter in a thin stream into the egg mixture and keep whisking. Add lemon juice, salt and cayenne pepper. Cover with cling film and set aside. Do not keep the sauce in the refrigerator.
4. Cut a hole in the centre of each English muffin with a cookie cutter. Place them on a silicon sheet lined baking tray. Crack the eggs one by one and put it into the hole of each muffin and sprinkle salt over it. Keep the tray in the oven and bake for 3 to 4 minutes.
5. Keep each muffin on a serving plate, garnish the each muffin with a chicken ham slice and parsley, sprinkle salt and cayenne pepper. Drizzle hollandaise sauce on top and serve immediately.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps