Active Prep Time: 30 Minutes
Total Time: 30 Minutes
Yield: 6 servings
|Hollaindaise||Shallot, chopped||4 tbsp / 36 g|
|Hollaindaise||Garlic||3 whole cloves|
|Hollaindaise||White wine vinegar||3 fl oz / 90 mL|
|Hollaindaise||Water||3 fl oz / 90 mL|
|Hollaindaise||Egg yolks||About 6|
|Hollaindaise||Melted clarified butter||18 fl oz / 540 mL|
|Hollaindaise||Salt / pepper||To taste|
|Eggs Benedict||White vinegar||2 tbsp|
|Eggs Benedict||Prosciutto||12 slices|
|Eggs Benedict||English muffins||6 muffins|
- Medium sauté pan
- Medium sacepan
- Small mixing bowl
- Medium mixing bowl
- Large mixing bowl
- Slotted spatula
- Fine-meshed strainer
- Prepare the shallot reduction:
- Combine the shallot, garlic, white wine vinegar, salt, and pepper in the medium sauté pan.
- Reduce over medium heat until almost dry.
- Add water to the reduction and strain into the small mixing bowl
- Prepare the Hollaindaise:
- Fill the medium saucepan with water and bring to a simmer.
- Whisk the shallot reduction and egg yolks together in the medium mixing bowl.
- Place the mixing bowl over the medium saucepan and cook, whisking constantly until the eggs thicken and form ribbons.
- Remove the mixing bowl from heat and gradually whisk in the clarified butter until fully incorporated
- Poach the eggs:
- Bring the water in the medium saucepan back to a simmer and add the white vinegar.
- Individually, crack the eggs into the fine-meshed strainer and let any loose whites drain.
- Gently drop the egg into the saucepan and let poach, about 3 to 5 minutes.
- Remove the poached egg from the saucepan with the slotted spatula and gently transfer to the large mixing bowl to allow any excess water to drain off
- Assemble and serve:
- Cut the English muffins in half and lightly toast.
- Add a prosctutto slice to each English muffin half. Instead of laying the slice flat, twist gently to give a ribboned appearance.
- Place a poached egg on top of the prosciutto slice.
- Spoon Hollaindaise sauce on top of the poached egg.
- Serve immediately, optionally with potatoes or another side
 — This will help the egg retain its shape when poached. It is also especially helpful if you're struggling with pieces of egg white sticking to your saucepan.
 — Be sure to allow the water to come back to a simmer after adding each egg. This will help ensure a consistent poach.