Eggs Benedict with capicola and double-boiler hollandaise
ByronTalbott · ♥ 5.3K likes · 277.3K views · 4 min video
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Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole egg yolk
- ¾ cup butter
- 1 tbsp lemon juice
- 1 tsp cayenne pepper
- 1 whole English muffin
- 4 slices capicola
Make the hollandaise first in a double boiler over boiling water, the water not touching the bottom of the bowl, so the yolk does not scramble.
Hollandaise in a double boiler
Emulsify the butter into the egg yolk a little at a time, returning the bowl to the heat after each addition so the yolk cooks; about 15 minutes in total. It is ready when a drizzle does not completely sink back into the mix.
- salt
Season with lemon juice, cayenne pepper and a little salt; thin with a little cold water if too thick.
- cold water
Toast the English muffin and the capicola in a saute pan until crispy.
- 2 whole eggs
- vinegar
- salt and pepper
Poach two eggs in water with a bit of vinegar for about two and a half to three minutes each; season with salt and pepper.
- picked chervil
Plate with a generous helping of hollandaise and garnish with picked chervil.
Plating and tasting