Eggs Benedict is a household favorite here at cabinorganic. Use organic, free-range eggs and the highest quality organic butter you can find to make an outstanding Hollandaise sauce.
To make Eggs Benedict you simply need Hollandaise Sauce (recipe below), poached eggs (2 per person) and bread to stack these on. Traditionally English muffins are used but you can use any bread you like. You can also add a meat layer under the eggs, such as a slice of ham, a piece of bacon, smoked salmon or prawns (I’ve used prawns here). I like to garnish with finely chopped fresh chives.
3 egg yolks
1 tablespoon of fresh lemon or lime juice
1/2 cup butter, chilled and cut into 1/2-inch cubes
Bring a small amount of water to a boil in the bottom of a double boiler or in a small pot. Turn down the heat to low. In top piece of double-boiler or in a metal bowl that fits over the small pot of hot water, whisk the eggs yolks and lemon juice together. Begin adding the chilled butter a few cubes at a time to allow the butter to melt slowly and giving the eggs enough time to cook. Whisk constantly until butter is melted and the sauce is thickened.
Hollandaise Sauce can be tricky to make as it is easy accidentally over-heat the sauce which causes the eggs to curdle. If your eggs curdle, try adding 1 tablespoon of boiling water to 3/4 cup of sauce and beating vigorously with a hand beater until smooth.
I also use this sauce over broiled salmon along with a dollop of pesto. Enjoy!