Classic Eggs Benedict

A traditional, old-fashioned Eggs Benedict featuring perfectly poached eggs utilizing a unique straining trick, a rich yet airy handmade whisked Hollandaise sauce, griddled Canadian bacon, and toasted English muffins topped with fresh chives. Chef's tips: (1) Using very fresh eggs is highly recommended for poaching as they hold their shape much better. (2) Straining the eggs in a mesh strainer prior to poaching removes the loose, watery whites, which is the key to achieving a neat shape without messy wisps. (3) Using whole butter instead of clarified butter retains milk solids, giving the Hollandaise sauce a fresher, milkier flavor profile. (4) Keep the Hollandaise sauce warm over the double boiler (off the direct heat) until ready to serve, as it does not reheat easily once cooled.

• Time: 30 min
• Servings: 2

Source: ChefChef

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