Salmon Eggs Benedict
- English muffins
- poached eggs
- smoked salmon
Hollandaise Sauce
- 1 1/2 stick of unsalted butter
- 2 egg yolks
- 1/2 lemon
- salt
- cayenne pepper
Foodwishes Hollandaise Sauce
How to poach an egg
Yum Yum Yum
Notes: We made this two days in a row (2 failures and 2 successes) I think half a lemon makes the sauce really tart so we just use a dash. Vinegar is really important to make a poached egg that will stay together, especially if your eggs are not fresh from the chicken. When incorporating the melted butter into the Hollandaise sauce, it's really important to only put a spoonful at a time. Otherwise, the mixture will "break" and it gets really watery. You need to beat pretty fast to mix it in. If it looks too wet, you can try to let it sit and the consistency should change after a while.
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