Quick & Easy Eggs Benedict
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
For the Hollandaise Sauce
  • Egg Yolks – 2
  • Unsalted Butter – ⅓ cup, melted
  • Lemon Juice – 1 tsp
  • Pinch of Cayenne pepper
  • Salt to taste
Other ingredients
  • Eggs – 2
  • Bread slices – 4
  • White Vinegar – 1 tsp
  • Chicken salami – 4 slices
  • Unsalted Butter – 1 tbsp
  1. First to make the Hollandaise sauce, fill a sauce pan with about 1 inch of water and bring to boil. Then turn the heat down and let it simmer on low heat.
  2. In a heatproof bowl (preferably glass bowl), which fits snugly on top of the saucepan of simmering water, take the 2 egg yolks and add the lemon juice to it. Whisk them for 5 minutes until they turn pale in color and doubles up in volume.
  3. Place this bowl of egg yolks mixture on top of the saucepan with simmering water. Then very slowly pour the melted unsalted butter, a little at a time, to the egg yolks whisking it constantly with a balloon whisk.
  4. Keep whisking the Hollandaise sauce until it thickens. The sauce should have a pouring consistency. Season the sauce with salt to taste and pinch of cayenne pepper. (If the sauce thickens too much, just add couple of teaspoon of the simmering water to thin it out.) Set the Hollandaise sauce aside until further use.
  5. Now fill another skillet with high sides with water and bring it to boil. Add the white vinegar to it and let it simmer on medium heat.
  6. Crack one egg at a time in a small bowl (do not beat it!). The carefully add the cracked egg into the simmering water and quickly try to wrap the yolk with the egg whites.
  7. Poach the eggs in the simmering water for 3 minutes each. Then take them out using a slotted spoon and place on a paper towel to absorb excess water.
  8. While the eggs are poaching, spread a little butter on both sides of the bread slices, toast them in a skillet over medium heat and in the same skillet, brown up the chicken salami on both sides.
  9. To assemble the eggs benedict, place two toasted bread slices on a plate, top that with a couple of pieces of chicken salami, place one poached egg on top of that and finish the whole thing off with a generous drizzle of the hollandaise sauce. Similarly assemble the second eggs benedict.
  10. Poke the poached egg with the tip of a knife so that the runny yolk ooze out on the Hollandaise sauce making the whole thing extra yummy and serve the eggs benedict hot.
Recipe by Flavor Quotient at https://www.flavorquotient.com/2017/01/quick-easy-eggs-benedict/