EGG BENEDICT WITH HOMEMADE HOLLANDAISE SAUCE

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COOKING WITH DANGER MAN

EGG BENEDICT WITH HOMEMADE HOLLANDAISE SAUCE


This post is contributed by One Drop member – Johnathan Oh

Egg Benedict. The decadent breakfast that you would pay good money to savour. No self-respecting cafe and opulent new age bistro would omit this item from their line of breakfast menu. So let me take you through how to make and assemble a delicious but good looking Egg Benny that will lift up your spirit while preparing it and impress your mate whom has woke up from bed to be greeted with this luxurious breakfast served with a cup of earl grey or latte.

Egg Benedict

Ingredients:

  • 2 egg yolk
  • Juice of 1/4 lemon
  • 30g melted butter
  • A teaspoon of EVOO
  • Tabasco sauce
  • Black pepper
  • Salt
  • Essential Oil: Basil PLUS
  • 1 poached Egg
  • 2 pieces of ham or smoked salmon
  • Rocket/Arugula or iceberg lettuce
  • 1 slice of Toast
  • Butter
How to use Essential Oil (EO) for cooking:
First and foremost, please check and ensure that the essential oils that you intend to use are safe for ingestion. I got mine from here, so I know that I could use them with a peace of mind.
I use Basil PLUS Essential Oil for this dish. In order to use the EO to cook, please try to adhere to the following:
  1. DO NOT use EO from unknown, unspecified and unverified sources (Can’t stress this enough)
  2. DO NOT drip the EO directly on your dish
  3. DO NOT use EO on direct heat to avoid destroying the benefits of the EO
This is how you SHOULD do when using the EO for cooking this recipe. Pour some EVOO into a small bowl, then mix (dilute) the Essential Oil into the EVOO so that you can add the EO evenly and safely to the dish. By the way, dripping the EO directly on the dish will not cause you to die from EO overdose BUT it will definitely destroy your dish.
For this dish, take ONE SWIPE of Basil Essential Oil with the back of your teaspoon and mix it with 1 teaspoon of EVOO in a bowl. Incorporate and whisk the mixture into the hollandaise sauce.

Direction:

  1. To make the hollandaise sauce, heat up a ban marie or simply place a glass bowl on top of a pot with boiling water. Add in the egg yolk and whisk.
  2. Melt the butter in a sauce pan under low heat (don’t boil it!). Add the butter into the egg yolk a little at a time while continually whisking the egg yolk.
  3. Add the Essential Oil mixture into the egg yolk mixture and continue to whisk till.
  4. Add the lemon juice into the mixture and a dash of Tabasco sauce for kick (optional). Remove the bowl from the pot.
  5. Season with salt for taste. The hollandaise sauce should not break or curdled, if it does, add a little lemon juice and whisk it again.
  6. Heat up a pot of water (twice the amount to cover the egg) and add a tablespoon of vinegar into the then bring to a boil.
  7. Break the egg into a bowl. Swirl the water in the pot and pour the egg into the water and let it poached for 2-3 minutes. The egg white should be set nicely and the yolk still transparent (not opaque).
  8. Now to assemble the Egg Benedict. Butter your toast, place it on a plate. Plate the iceberg lettuce or arugula on the toast.
  9. Place the ham/smoked salmon on top of the greens. Drain the poached egg and place it gently on top of the ham.
  10. Spoon the hollandaise sauce over the egg and finish off with a sprinkle of black pepper.

If you like Johnathan’s articles and would like to purchase the Young Living oils or have further clarifications, please email Johnathan here. If you are ready to sign up as member to purchase, you can click here to join Johnathan and his team.

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