Eggs Benedict

Author

JzTJkFxTWsPSurnpC7wmjs

Prep Time: 00:30

Recipe Time: 02:00

Temperature : 147F / 63.9C

Ingredients

• 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

1. Add vinegar and shallots to small pot and reduce by half
2. Using a strainer, drain the vinegar into a gallon ziplock bag. Add butter, water, lemon juice, egg yolk and salt to bag.
3. Cook at 147 F for 1-2 hours, the longer you cook the thicker the sauce gets.
4. Add eggs to ziplock bag and cook along with hollandaise. Eggs must cook for at least an hour.
5. Toast muffins.
6. Arrange ham on muffins and place on baking sheet in oven at 200 F until ready to serve.
7. When done, remove hollandaise sauce and blend in blender.
8. Gently break egg shells over spoon and let loose white slide off.
9. Transfer egg to ham and muffin. Top with Hollandaise.

Finishing Steps