K loves Eggs Benedict but I, myself don’t know how to do it…poor me but promise I will learn it someday! hehehe! So, will just share the picture of it when he had it outside, we had it in Flavours Restaurant.
So, here’s how to do it as I searched over the net…I will be making it one day soon! Tried to poached egg already and I did well! 
Eggs benedict recipe originated in the United States and it is traditionally served on split, buttered English muffins. Preparation time only takes like 15 minutes while cooking time might takes 35 minutes…but its worth the wait!
Ingredients:
- 8 50g free-range eggs
- Pinch salt
- 8 slices ham speck (see note)
- 1/2 baguette (French stick), thickly diagonally sliced
- 50g butter, at room temperature (optional)
- 1/2 bunch fresh chives, cut into 5cm lengths
Easy hollandaise sauce:
- 200g unsalted butter
- 3 egg yolks
- 1 tbs fresh lemon juice, or to taste
- 1/2 tsp salt, or to taste
- 2 tbs hot water
- Ground black pepper, to taste
Procedure:
- Preheat grill on high and line a baking tray with foil. Poach eggs as directed in the basic poached eggs recipe (see related recipes).
- To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
- Place the ham speck on the lined tray. Cook under preheated grill, turning once, for 4-6 minutes or until crisp. Transfer to a plate and cover with foil to keep warm.
- Place the baguette slices on the lined tray and cook under preheated grill, turning once, until toasted. Spread with the butter, if desired. Turn the grill off and cover the bread with foil to keep warm.
- Reheat eggs by bringing a clean pan of water to the boil then removing it from heat. Add eggs. Stand, covered, for 1 minute. Remove and drain on a plate lined with paper towels.
- Place toasted bread on serving plates and top with ham and eggs. Stir hollandaise sauce and drizzle over the eggs. Sprinkle with chives and serve.
Notes:
- Ham speck is cured, smoked pork. If you can’t find it, use thinly sliced ham instead.
- Variation: To make eggs benedict with smoked salmon, replace the ham speck with 200g sliced smoked salmon (do not cook).
Well, let us all learn from this recipe I got from taste.com.au, you can visit their website here for more or share with me your eggs benedict recipe…I will be very happy to learn from you! Big thanks and see you back! *smile*
I’ve been wanting to make Eggs Benedict, too, kaso ang pagkakaalam ko e maarte ang recipe neto. Hehehe. Sige, Che, go… gawa ka na!
oo nga, maarte nga, parang mahirap pero sana matutunan ko kasi isa sya sa mga fave ni kent…:) thanks z!