Eggs Benedict

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

There is something luscious and comforting in running your fork thru a soft poached egg with hollandaise sauce. It is not difficult, follow the directions and enjoy it for yourself.

Note: Easy to follow links have been to added to certain ingredients not commonly found. For quality ingredients that you can have delivered right to your front door, go to Amazon Fresh - follow this link or Amazon Whole Foods Market .

Serves: 1

Prep Time: 8 min

Cook Time: 25 min

Ingredients:

2 egg yolks

2 tbsp. white vinegar

1-2 slices of your favorite sliced bread, toasted

Hollandaise Sauce

2 tbsp. butter

2 egg yolks

1 tbsp. heavy whipping cream

1 tsp lemon juice

Salt and Pepper to taste

Cooking Steps

Hollandaise sauce:

1. In a small saucepan, melt the butter. In a small bowl, drop in and beat the egg yolks. Add the lemon juice, whipping cream, salt and pepper and mix until fully incorporated.

2. Start to add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process of adding a spoonful of hot butter, a little bit at a time, to the egg mixture. (doing this will temper the eggs and ensure they don't curdle or you end up with scrambled eggs).

3. Once all the butter has been incorporated, pour the mixture back into the same saucepan. Cook on low heat, stirring constantly, for just 30 seconds. Remove from heat and set aside. As it cools, the sauce will start to thicken. (Hint: When the sauce starts to coat evenly the back of a spoon, you will know it is ready.)

To poach the eggs:

1. Fill a medium size pot with about 3/4 of the way with water. Bring the water to a boil and then reduce heat until it reaches a simmer. (Hint: look for the bubbles coming to the surface not to be rolling.)

2. Add vinegar to the water.

3. Crack one egg into a small cup , slowly lower it, allowing it to slide gently out the cup into the pot.

4. Cook the egg in simmering water for 4 minutes for a runny center consistency, or about 7 minutes for a soft but firm yolk. Scoop the poached egg out gently with a slotted spoon. Repeat the same process for the second egg.

5. To plate, place your toasted bread on a serving plate, the poached egg, and spoon over the thickened hollandaise sauce and garnish with some chopped parsley.

6. Serve and enjoy.

Note: There are different ways to pair this with like the traditional way with a English muffin toast and a slice or two of Canadian bacon. But feel free to explore which way you would like to eat it with.