Julia Child's Egg's Benedict

Eggs Benedict - Recipe by Julia Child

** It was my first time making any kind of Eggs Benedict.  I over cooked the eggs a bit but it was still delicious and less intimidating to make then I expected!**

When making this I wasn't sure what order if I should make the eggs or the sauce first, but I prepped the ingredients for the sauce, did the eggs and then cooked the sauce on the stove as the eggs finished!  (Links to websites I used below)

Ingredients:

** This one makes 2 servings

2 English Muffins halved and toasted to liking

For the Hollandaise Sauce:

2 Egg yolks

3/4 TBS Water

3/4 TBS Lemon Juice

4 oz UNSALTED softened butter * I left it on the stove as I cooked the eggs and sauce

Salt and Pepper to taste

Small pan

Cayenne pepper

For the Eggs:

Pot of boiling water

4 Eggs

Small pin
Timer
Slotted Spoon
Vinegar add a splash to boiling water

1. Start the Hollandaise:

     I combined the egg yolks, water, and lemon juice in a small bowl and set it aside for when I was ready to start the sauce on the stove.

2. Start the Eggs

     I boiled a pot of water (no salt) first, which was easy, and placed the butter in it's package on the hot stove to soften it up.  NOW IS THE TRICKIER PART.  Then, Julia Child's recipe for the eggs says to poke a small hole in the shell and boil for 10 SECONDS.  I was nervous that I would crack the egg in the process of poking the hole, but it was actually easy!  I poked the hole in the top of the egg and then placed them in the boiling water for 10 seconds only.  Don't forget to add a bit of vinegar to the water.  I then put them on a place and once they were cool enough to handle (only a few seconds) I cracked the eggs into the boiling vinegar water.  Like I said, I over cooked mine a bit so I am not sure how long to really cook it for, but maybe about 2-3 minutes before you spoon them out. PHEW!

3. Put English Muffin in Toaster

4. Time for Sauce!

     Get the small pan and put it over low/ md heat.  I then (nervously) poured the egg mixture in to the pot and consistently whisked it until it bubbled just a bit.  I then slowly added the butter in three waves and whipped it until the butter disolved totally before adding more.  I sprinkled in a bit of Cayenne pepper and salt when it started to thicken and I knew it was done.


5. Serve!

Muffin, Egg, sauce!  (Pictured above)


AHH!  Super stressful making it the first time since I had never made anything like this before, but it was totally worth it!  The Hollandaise was a little lemony but so DELICIOUS!  I had to reframe from eating the whole thing before I plated it!

Happy Cooking! <3


Sauce Link: Click Here
Link for Egg Poking: Click This