Classic Eggs Benedict
It’s a classic for a reason! Made with Clover Way Better.
Ingredients:
- 3 egg yolks
- 1 tblsp lemon juice
- 1 tsp Dijon mustard
- Pinch of flaky salt
- ½ cup Clover Full Cream modified butter
- For the eggs benedict
- 2 English muffins, toasted
- Smoked salmon/shaved ham/bacon
- 2 eggs
- 1 tsp white vinegar
- 1 cup water
- Chives, chopped
- Salt and black pepper
How To Make Classic Eggs Benedict
- In a small pot, melt the butter and do not let it burn.
- Add the egg yolks, lemon juice, Dijon mustard and salt to a bowl and whisk until well combined.
- Slowly stream the melted butter into the egg mixture, whilst whisking, until all the butter is emulsified into the mixture.
- For the eggs benedict, bring the water to a boil and stir in the vinegar.
- Crack the egg into a cup or ramekin and then onto a scooping spoon/ladle.
- Gently lower the egg into the water and allow to cook for 2 minutes, or until your desired egg yellow doneness.
- Use a slotted spoon to lift the poached egg out of the water and onto a plate with papertowel.
- Assemble the eggs benedict by spreading Clover Full Cream modified butter onto the sliced English muffin.
- You can do this step either before or after toasting one side of the muffin.
- Place the salmon/ham or bacon on top of the toasted egg muffin.
- Add the poached egg and pour over the hollandaise sauce.
- Finish off with a garnish of chives or black pepper.