Usuba
Eggs Benedict with Hollandaise sauce
A classic American dish with poached eggs, bacon, toast, and delicate hollandaise sauce. Perfect for breakfast or brunch.
- Total
- 50 min
- Standard serving
- 172.2 g
Ingredients
Total 8
Instructions
- 1
Step 1
Fill the skillet with water almost to the brim. Add vinegar. Bring the water to a boil, then reduce the heat before adding the eggs.
- 2
Step 2
Carefully break the eggs so that the yolks remain intact, and pour them into the water. Remove the pan from the heat, cover with a lid and let it sit for 5 minutes.
- 3
Step 3
Carefully remove the poached eggs from the water with a slotted spoon.
- 4
Step 4
Toast the bread. Place a couple of bacon slices on each piece.
- 5
Step 5
For hollandaise sauce, whisk egg yolks with lemon juice.
- 6
Step 6
Add warm melted butter, continuing to whisk.
- 7
Step 7
Add hot water and whisk. Season the sauce with salt and pepper to taste.
- 8
Step 8
Place poached eggs on toast with bacon. Drizzle with hollandaise sauce and garnish with parsley and green onions.
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