So I had been trying multiple recipes for Eggs Benedict. If you don’t know it’s a poached egg with Hollandaise sauce over sausage and a bread.

Hollandaise is nothing but egg yolks, clarified butter, lemon juice and seasoning. In a double boiler whisk the egg yolks until they almost triple in volume from the air being incorporated. Then drizzle in the melted clarified butter while still whisking. Then a dash of lemon juice, some salt and pepper and a little warm water if you need to thin the Hollandaise. Now that I’ve got it down this is good – because the next Hollandaise I make is destined for some steaks.

Now the poached eggs. Get about 3 or so inches of water simmering lightly in a pot. Add a splash of white vinegar. Take your utensil and swirl the water around. Now crack in the whole egg. Give if 2 to 5 minutes depending on how solid you want the yolk.

Then onto some lightly toasted bread with a chicken sausage patty you lay the poached egg and then coat liberally int he Hollandaise.  And don’t forget to season your poached egg – a little salt and pepper is all it takes.

I keep meaning to take a photo but always get involved with the cooking process and no time to snap a shot. So you’ll just have to imagine.

And the name of the dish originates from 1894 from  One Lemuel Benedict wanted a hangover cure. And thus Eggs Benedict was born.