Eggs Benedict

Ingredients for 6

• Champagne Vinegar 1.4 oz (40 g)

• Shallots, minced 25 g

• Butter 5.3 oz (150 g)

• Egg yolk 3 oz

• Water 2 oz

• Lemon Juice 0.7 oz (20 g)

• Salt, pinch

• Eggs 12 whole

• English Muffins, 6 whole

• Ham, thinly sliced

Directions

• Step 1

  Add vinegar and shallots to small pot and reduce by half

• Step 2

  Using a strainer, drain the vinegar into a gallon ziplock bag. Add butter, water, lemon juice, egg yolk and salt to bag.

• Step 3

  Cook at 147 F for 1-2 hours, the longer you cook the thicker the sauce gets.

• Step 4

  Add eggs to ziplock bag and cook along with hollandaise. Eggs must cook for at least an hour.

• Step 5

  Toast muffins.

• Step 6

  Arrange ham on muffins and place on baking sheet in oven at 200 F until ready to serve.

• Step 7

  When done, remove hollandaise sauce and blend in blender.

• Step 8

  Gently break egg shells over spoon and let loose white slide off.

• Step 9

  Transfer egg to ham and muffin. Top with Hollandaise.

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