Eggs Benedict

Ingredients list for Eggs Benedict

• 4 Eggs
• 1 tablespoon English muffins
• to taste Salt
• 2 English muffins
• 2 tablespoons Butter
• 4 Egg yolks
• 2 tablespoons Lemon juice
• 1/2 cup Butter, clarified
• to taste Salt
• 5-6 Black peppercorns, crushed
• 6 leaves Fresh basil leaves handtorn

Method

1. Break eggs and separate the yolks into a pan. Whisk them well. Boil some water in a bigger pan. Add lemon juice, two tablespoons of water to the yolks and mix.
2. Keep the pan with the yolks over the boiling water. Cook, stirring continuously, till thick and smooth. Remove the pan from heat and add clarified butter, drop by drop, stirring continuously till about half the butter is used up.
3. Then add the remaining butter, a little more at a time till all the butter is used up. Add salt and crushed pepper and mix. If the sauce becomes too thick, keep the pan in the double boiler again and whisk. Tear two basil leaves and mix.
4. Keep the sauce warm. Heat some water in a pan. When the water begins to boil, add vinegar and salt. Break the eggs, one by one, into a small bowl and then gently slide the egg into the boiling water.
5. Gently fold the egg white over the yolk and cook till the yolk sets. Remove the poached eggs with a perforated spoon onto a plate. Take English muffins and slit into two horizontally. Apply butter to both the halves.
6. Place the muffin halves on a plate, place a poached egg over each half. Place a basil leaf over each egg. Spoon some hollandaise sauce over it. Grill the muffins in a preheated oven for two minutes till the eggs are gratinated. Serve hot.