Recipe courtesy of The Eating Establishment
Veggie Benedict with Hollandaise Sauce
- Level: Easy
- Yield: 1 serving
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 10 min
- Cook: 25 min
Ingredients
For the Hollandaise:
4 egg yolks
2 teaspoons white wine
2 teaspoons freshly squeezed lemon juice
2 pounds clarified butter
2 cups hot water
For the Veggie Benedict:
1 English muffin
3 tablespoons unsalted butter
1/2 cup diced mushrooms
1/2 cup diced onions
1 tomato, thinly sliced
1 avocado, thinly sliced
Basted Eggs, recipe follows
Basted Eggs:
8-inch egg pan (recommended: Teflon-coated)
1 teaspoon clarified butter
2 eggs
1 tablespoon water
Directions
- In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.
- Add a small amount of the hot water and whisk gently. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
- Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
Basted Eggs:
- To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.
Cook’s Note
All whisking from this point on should be done gently to avoid breakage.