Eggs Benedict
Ingredients
4 slices sourdough bread
1 avocado
4 eggs
2 tbsp white distilled vinegar
1 tbsp salt + extra salt for taste
Hollandaise Sauce:
4 egg yolks
1 cup unsalted butter
1 tsp salt
2 tsp lemon juice
1/2 tsp paprika
Specialty Items:
Method
Set up the double boiler: Add water into the bottom of a double boiler and place on medium-low heat to start warming the water. If you don’t have a double boiler, use a pot with a heatproof bowl that fits securely on top without falling in. (Link for a double boiler).
Melt the butter: Melt the butter and transfer it into an easy-to-pour container. Set aside. In the top of the double boiler (or heatproof bowl), NOT over the heat, whisk the egg yolks until they begin to lighten in color. Once lightened, place the bowl over the heat and onto the base of the double boiler. Whisk constantly while slowly pouring in the melted butter.
Thicken the sauce: Once all the butter is incorporated, continue whisking until the sauce thickens. Remove the bowl from the heat and continue to whisk until the sauce reaches a thick but pourable consistency. Stir in the salt, lemon juice, and paprika. Set aside.
Poach the eggs: In a separate pot, add water, vinegar, and salt, and bring to a boil. If you're using poached egg molds, you don’t need to add anything else to the water. Once the water is boiling, gently add the eggs. After about 1 minute, use a spatula to loosen the eggs from the bottom of the pan if not using molds. Cook for 2-3 minutes for runny yolks or 4-5 minutes for firmer yolks.
Toast the sourdough: Toast the sourdough until golden brown and place the slices on a serving dish. Cut the avocado in half and peel off the skin. Slice one half into 3 long slices (leaving the top intact). Gently fan the slices out to create a pinwheel effect. Add one avocado pinwheel to each slice of toast.
Assemble the dish: In the center of each avocado pinwheel, place one poached egg. Top with a generous amount of hollandaise sauce, a pinch of salt, and freshly cracked black pepper. Enjoy!
Notes
