Ingredients:
Hollandaise:
1 1/2 sticks unsalted butter
3 large egg yolks
1 1/4 tsp lemon juice
1/4 tsp cayenne
Salt and pepper to taste
Poached eggs:
1 tbsp white distilled vinegar
Kosher Salt
6 large eggs
Benedict:
4 english muffins, split
8 slices thick cut bacon
2 tbsp unsalted butter
1/4 cup chopped chivs
2 tbsp chopped dill
Sea salt, and fresh ground black pepper, to taste
Instructions:
Melt butter in a small pot on medium heat until foamy, about 3-4 minutes. Place egg yolks and 2 tsp water in a blender and start blending very slowly, then add the all the melted butter very slowly as well. Add the lemon juice and cayenne and season with salt and pepper. Transfer to a small bowl and place plastic wrap on the surface to avoid skin on the sauce. Set aside.
Fill a medium pot with 3 inches of water, then add the vinegar and season with salt. Bring to a simmer (few bubbles in water), then stir with a handle of a spoon in a clockwise motion. Crack an egg into the center of the pot. Allow to cook for about 4 minutes, then remove with a slotted spoon. Check egg for doneness and readd to the pot if the egg white is not cooked. Remove from the water and drain on a paper towel.
Toast the english muffins until crispy and golden brown. Cook bacon in a medium skillet on medium high heat until golden brown and crispy on the edges.
Assmble benedict by placing english muffins on a plate, butter, then top with bacon, egg then hollandaise sauce. Top with chives, dill, then salt and pepper to taste.
