Oeufs benedictine.jpg

Eggs Benedict


45 mL (3 tbsp) water

15 mL (1 tbsp) Original brown sugar vinegar

3 egg yolks

180 mL (3/4 cup) unsalted butter, melted

Salt and pepper

1) In the upper part of a double boiler, off the heat, whisk the water, Original brown sugar vinegar and egg yolks.

2) Place the double boiler over the simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture to avoid coagulating the egg yolks.

3) Remove the bowl from the bain-marie. Off the heat, add the melted butter in a stream, whisking constantly. Salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.

4) Serve over poached eggs and English muffins .

(Adapted from Ricardo cuisine)