Eggs BenedictPrint This
- Two eggs
- A cup of milk
- 1 level teaspoon of salt
- 1 level tablespoon butter
- 12 level teaspoon Mariandazi Baking Powder
- 100g of sliced ham
- For the hollandaise:
- 1 tablespoon freshly squeezed lemon juice
- 4 egg yolks
- 1/2 cup unsalted butter, melted (1 stick)
- Pinch cayenne
- Pinch salt
- Separate two eggs. Break the yolks, add a cupful of milk, a half teaspoonful of salt, one and a half cupfuls of flour and a tablespoonful of melted butter.
- Beat well, add two level teaspoonfuls of baking powder and fold in the well-beaten whites.
Bake on a griddle in large muffin rings.
- Broil thin slices of ham.
- For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl.
- Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- Poach the required number of eggs.
- Dish the muffins, put a square of ham on each, then a poached egg and cover each egg nicely with sauce Hollandaise.
- Serve at once.