Egg Benedict

Whenever we go for Western style breakfast, egg Benedict is always among one of my top picks. Poached egg on top of a slice of crunchy thick toast, drizzled with tangy creamy Hollandaise sauce- a nutritious and filling breakfast indeed. 

Poached egg is usually cooked just right with the yolk still runny. Once cut, golden yellow yolk flows out to mingle with the Hollandaise sauce, create a perfect harmony taste. As for us, we will be busy scooping up the sauce and yolk, and then gulp down the egg in no time. 

I was told that it is not easy to make poached egg, glad that I tried it anyway. In my opinion, it is a matter of getting the right timing, there is no special equipment needed, just a scoop, water, vinegar and a timer!

Egg Benedict

Ingredients
Poached egg

• 2 eggs
• 1 tbsp vinegar
• 5 cups water

Hollandaise Sauce

• 40g butter
• 2 egg yolks
• 1/2 tbsp lemon juice
• 2 tbsp water
• Salt, to taste

Cooking Directions
Poached Egg

1. In a pot, fill in 1.5 inches of water (here I use 5 cups), bring to boil and reduce heat to gentle simmer.
2. Add vinegar.
3. Crack egg into small dish / sauce plate, gently pour egg into water.
4. Cook for 3 minutes (medium heat, water not boiling)
   
5. Remove egg with slotted spoon, let the water drip out.
   

Hollandaise Sauce

1. Melt butter,  let it cool to warm (not hot).
2. Combine the rest of the ingredients together. 
3. Using gentle heat, heat up the sauce while whisking until the sauce thicken.
4. Add butter slowly while whisking until well combined. Remove from stove top.
5. Drizzle over the poached egg and sprinkle some black pepper for garnish.

Tips: 

1. Do not crack egg directly into the water, or else it might break or couldn't hold up the shape well.

2. If the sauce get overheat and curdle, you can try to add some water, tablespoon by tablespoon while whisking to salvage the sauce.

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本尼迪克特蛋
主料
蛋

• 鸡蛋2个
• 1 汤匙醋
• 5杯水

荷兰酱

• 40克牛油
• 2个蛋黄
• 1/2汤匙柠檬汁
• 2汤匙水
• 适量盐

做法
蛋

1. 在一个锅里， 放入1.5英寸高的水，煮沸，然后转成中火（水不要沸腾）。
2. 加入醋。
3. 把蛋打入小碟/酱碟，然后轻轻倒入水里。
4. 煮3分钟（中火）
   
5. 用漏勺取出鸡蛋，让水淌出来。
   

荷兰酱

1. 融化牛油，然后让它稍微降温。
2. 混合其他的食材。用文火，把酱汁加热，要不停搅拌，直到酱汁开始变稠。
3. 加入牛油，一边加入一边搅打。直到混合均匀。
4. 把酱汁淋在蛋上，撒些黑胡椒。

温馨提示：
1.不要直接把鸡蛋打入水中，否则蛋可能会散开。
2.如果酱汁过热和凝固，您可以尝试加入额外的水，一汤匙一汤匙加入，一边加入一边搅。