Egg Benedict

Ingredients:

• 8 eggs

• 1 tbsp vinegar

• 4 english muffins, cut in half (8 slides)

• 2 turkey slices, cut into quarters

  HOLLANDAISE SAUCE

• 3 eggs yolks

• 1 tbsp lemon juice

• 1/2 cup (1 stick) butter, melted

• 1/2 tsp salt

Instructions:

1. Bring a pot of water, 3-4 inches, to a boil. Then reduce the heat so that the water bubbles at the bottom and rise but don’t reach the surface.

2. Add the vinegar to the water and stir.

3. Toast the bread to your liking and top with a slice of turkey.

4. Crack an egg into the fine mesh sieve so that the watery eggs whites can fall off. Transfer the egg in the sieve to a small bowl.

5. Take a spoon and carefully but quickly stir the water to create a fast vortex in the middle of the water. Pour the egg into the vortex and cook for 3 minutes.

6. Using a metal spoon with slits or holes, carefully scoop the egg out. Pat the bottom of the sieve with a paper towel. Now place the egg on top of the turkey slice.

7. For the hollandaise sauce, add the egg yolks and lemon juice to a blender. Blend until pale yellow in colour, about 1 minute.

8. Once the egg yolks have lightened in colour, turn the blender to the lowest setting and slowly drizzle in the melted butter. Add the salt and blend until all combined.

9. To finish off, top the eggs with the hollandaise sauce and garnish with salt, pepper and italian herbs.

Nutrition Facts