Classic Eggs Benedict with Fool Proof Hollandaise Recipe

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This classic Eggs Benedict Recipe is a delicious breakfast consisting of English muffins, poached eggs, Canadian bacon and a homemade hollandaise sauce. • LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? • -SUBSCRIBE NOW AT: http://bit.ly/2zql9ha • -WEBSITE: https://billyparisi.com • LET'S CONNECT • -INSTAGRAM: / chefbillyparisi • -FACEBOOK: / chefbillyparisi • -PINTEREST: / chefbillyparisi • -TWITTER: / chefbillyparisi • PRINT THIS RECIPE: https://www.billyparisi.com/Eggs-Bene... • Ingredients for this recipe: • For the Hollandaise: • 4 egg yolks • juice of ½ lemon • ¼ cup chardonnay wine • 4-6 ounces clarified butter • sea salt and cayenne to taste • For the Eggs benedict: • 6 eggs • 6 toasted English muffin halves • 6 slices of Canadian bacon, heated • chopped fresh parsley and chives for garnish • sea salt and pepper to taste • Serves 3 • Prep Time: 10 minutes • Cook Time: 15 minutes • Procedures: • 1. Hollandaise: whisk together the gg yolks, lemon juice and wine in a large metal bowl until it becomes frothy, about 2 minutes. • 2. Add the bowl over a double boiler and whisk vigorously until it is very foamy and no egg liquid at the bottom of the bowl. • 3. Whisk while slowly drizzling in the clarified butter until completely emulsified. Remove from the double boiler, season with salt and cayenne and set aside. • 4. Eggs Benedict: Add some vinegar to a medium size pot with water and simmer over medium-low heat. • 5. Stir the water using a spoon for 10 seconds to create a vortex and add 1 egg to the center of it so the whites of the egg wrap around the yolk. Cook for 3 minutes or until the egg is cooked but the yolk is runny. • 6. Remove the egg and season with salt and pepper. Repeat 5 more times with the rest of the eggs. • 7. To Plate: Place the toasted English muffin halves on a plate and layer on with the Canadian bacon, poached eggs, hollandaise sauce and garnish of parsley and chives.

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