Instructions
Hollandaise Sauce
- Fill a small saucepan less than halfway with water and bring to a gentle simmer over medium heat. Place a heatproof bowl (glass or metal) over pot, ensuring it doesn’t touch the water. In bowl away from heat, whisk together 3 egg yolks and 1 tablespoon lemon juice until slightly thickened.3 egg yolks, 1 tablespoon lemon juice
- Melt ¼ cup butter and set aside.¼ cup butter
- Once water is gently boiling, place bowl with egg yolk mixture over pot. Whisk constantly to prevent curdling. As mixture warms, it will begin to thicken. When it starts to thicken, remove pot from heat but leave bowl on top to maintain gentle warmth. Keep whisking until smooth.
- Slowly add melted butter while whisking continuously. Add 1 pinch salt.1 pinch salt
- Once sauce reaches your desired consistency and flavor, transfer it to a warm thermos or coffee tumbler. This helps prevent sauce from breaking, as it’s sensitive to temperature. Keeping it warm also ensures egg yolks stay safe to eat.
Poached Eggs
- Fill a small sauce pot with water, 1 tablespoon vinegar, and ½ teaspoon salt. Place on medium heat.1 tablespoon vinegar, ½ teaspoon salt
- Heat water until it lightly bubbles and steams, but avoid a rolling boil.
- Crack 2 eggs into 2 small bowls to make it easy to slide them into water when ready.2 eggs
- When water is gently bubbling and steaming, stir it in a circular motion to create a vortex in center.
- Gently slide eggs into center of vortex. Let them swirl and begin to set for about 30 seconds. If water starts to boil, remove pot from heat until temperature drops, then return to burner.
- Using a slotted spoon, gently flip eggs to check yolk's doneness. Yolk should remain runny, and egg white should be fully set.
- Toast 1 One-Minute Biscuit.1 One-Minute Biscuit
- Sear 2 ounces Canadian bacon in a pan over medium heat with 1 teaspoon avocado oil until browned and crispy.2 ounces Canadian bacon, 1 teaspoon avocado oil
- Assemble Eggs Benedict and enjoy.
This dish uses our One Minute Biscuit recipe as the muffin for the Eggs Benedict! Learning how to poach an egg and how to make hollandaise sauce will take some finesse and patience, but once you master it, you will love it!
One Minute Biscuit macros:
2 Poached Eggs with 2 slices of Uncured Canadian Bacon and 2 Tablespoons of Hollandaise Sauce macros:
