Eggs Benedict 🥚

By Andy Cooks · 25 min

Ingredients

Instructions

1. Melt the butter over medium-low heat, then bring it to a simmer. Skim off the solids, pour off the clear butter and discard the milky solids left in the pot.
2. Set a heatproof bowl over simmering water, making sure the bowl does not touch the water. Whisk the egg yolks, vinegar and lemon juice until doubled in volume and light yellow.
3. Take the bowl off the heat and slowly whisk in the warm clarified butter, which should be lukewarm. When the sauce gets very thick, add a few drops of water to loosen it.
4. Once emulsified, season with salt to taste. Cover the surface with baking paper to stop a skin forming and set aside.
5. Fry the bacon in a lightly oiled pan over medium-high heat until browned and starting to crisp.
6. Top each muffin half with a slice of bacon, then add a poached egg. Spoon over the sauce and garnish with chives and cracked black pepper.

Summarized from Andy Cooks's video. Watch it for the details.

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