How to make Eggs Benedict

How to make Eggs Benedict and Eggs Florentine , Two classic Breakfast and Brunch foods, rich in flavor and in calories the delicious combination of poached eggs, smoked ham and Hollandaise sauce, on top of an English muffin or a brioche bun! You have to try them to know how addictive they are!

- Full proof Hollandaise sauce
Hollandaise sauce is something that many people fear to attempt making, and many videos on YouTube skip an essential ingredient, the vinegar reduction, which not only adds depth of flavor but is crucial for the stabilization of the fats. Otherwise we would put just mayonnaise on the eggs, and called it a day. Bellow you will find my full proof method to make Hollandaise sauce.

For the Hollandaise:
350 grs of unsalted butter
4 medium egg yolks
2 Tbs Vinegar Reduction
Salt and Pepper to taste

Put the butter in a saucepan and melt until it almost reaches boiling point, remove from the heat immediately.
Using a blender machine or a hand mixer, combine the vinegar reduction, the yolks, a pinch of salt and pepper.
Start mixing on the lowest speed possible, and slowly but steady add the melted butter, the residual heat will safely cook the yolks.
Once the butter is added, the Hollandaise will be ready, taste and adjust the seasoning. The sauce should be thick and creamy, but light enough to poor smoothly over the eggs.
For the Vinegar Reduction:
1 tsp cracked black peppercorns
1 finely chopped shallot
50 ml (1/4 cup) white wine vinegar, or champagne vinegar
50ml (1/4 cup) water

Put all the ingredients in a small saucepan over medium heat, let it reduce until you are left with about 2-3 Tbs of liquid.
You can make more ahead of time, and store it in your fridge.
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Видео How to make Eggs Benedict канала EatFluencers