To make your personal hollandaise sauce for eggs Benedict or other brunch dishes, try out this recipe from Cass Titcombe, co-founder of Spitalfields restaurant Canteen
Nutrition and added data
Nutrition: Per serving
Butter is created when lactic-acid generating bacteria are additional to cream and churned to make an…
To make eggs Benedict
The greatest convenience meals, eggs are powerhouses of nutrition, packed with protein and a…
Melt 125g butter in a saucepan and skim any white solids from the surface. Preserve the butter warm.
Put 2 egg yolks, tsp white wine or tarragon vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit in excess of a little pan.
Whisk for a few mins, then put the bowl above a pan of barely simmering water and whisk continuously till pale and thick, about three-five mins.
Remove from the heat and gradually whisk in the melted butter, bit by bit until it’s all integrated and you have a creamy hollandaise. (If it will get also thick, include a splash of water.)
Season with a squeeze of lemon juice and a minor cayenne pepper. Hold warm until finally required.
To make eggs Benedict, toast two muffin halves, top every half with a slice of warmed ham and a poached egg, and spoon over a generous assisting of hollandaise.