hollandaise sauce – eggs benedict stack

Eggs Benedict Stack
DifficultyIntermediateCategoryYields4 Servings

We all know the secret to Eggs Benedict is in the sauce. We have a step by step recipe to master the sauce and create the best Eggs Benedict Stack ever!

Prep Time15 minsCook Time10 minsTotal Time25 mins
For the sauce -
 4 egg yolks
 60 ml hot water
 60 ml white wine vinegar
 60 ml lemon juice
 200 g butter, melted
 30 ml wholegrain mustard
For the stack -
 4 slices toasted sourdough
 12 slices crispy maple syrup back bacon
 8 black mushrooms, grilled with butter and a touch of garlic
 8 poached eggs
 micro herbs
For the sauce -
1

Put the egg yolks in a glass bowl and season with ground salt and pepper

2

In a separate bowl mix the white wine vinegar and lemon juice

3

Fill a pot 1/3 with hot water, place the glass bowl on top to form a double boiler and bring to the boil on medium heat

4

If the water touches the bowl or the water boils on high heat the eggs will scramble

5

Whisk the eggs and add the 60ml of hot water, whisk for 1 minute

6

Add the white wine vinegar and lemon juice, whisk for 3 minutes, don't stop stirring

7

Slowly add the butter, keep whisking

8

When the mixture has thickened, remove from the stove and add 30ml wholegrain mustard and stir through

For the stack -
9

Start with your toasted sourdough, crispy maple syrup bacon, grilled mushroom, poached egg and pour over your hollandaise sauce

10

Sprinkle with micro herbs, serve and enjoy

 

Ingredients

For the sauce -
 4 egg yolks
 60 ml hot water
 60 ml white wine vinegar
 60 ml lemon juice
 200 g butter, melted
 30 ml wholegrain mustard
For the stack -
 4 slices toasted sourdough
 12 slices crispy maple syrup back bacon
 8 black mushrooms, grilled with butter and a touch of garlic
 8 poached eggs
 micro herbs

Directions

For the sauce -
1

Put the egg yolks in a glass bowl and season with ground salt and pepper

2

In a separate bowl mix the white wine vinegar and lemon juice

3

Fill a pot 1/3 with hot water, place the glass bowl on top to form a double boiler and bring to the boil on medium heat

4

If the water touches the bowl or the water boils on high heat the eggs will scramble

5

Whisk the eggs and add the 60ml of hot water, whisk for 1 minute

6

Add the white wine vinegar and lemon juice, whisk for 3 minutes, don't stop stirring

7

Slowly add the butter, keep whisking

8

When the mixture has thickened, remove from the stove and add 30ml wholegrain mustard and stir through

For the stack -
9

Start with your toasted sourdough, crispy maple syrup bacon, grilled mushroom, poached egg and pour over your hollandaise sauce

10

Sprinkle with micro herbs, serve and enjoy

hollandaise sauce – eggs benedict stack

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