Eggs Benedict with Homemade Sauce Hollandaise

Steps

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1. 1
   Heat the butter in a pot until completely melted, ensuring the temperature does not exceed 60°C.
   ▶ ≈0:51
2. 2
   In a bowl set over a water bath, combine egg yolks, white wine vinegar, lemon juice, Worcestershire sauce, white wine (if using), and salt, ensuring the water temperature stays below 60°C.
   ▶ ≈0:51
3. 3
   Whisk the egg yolk mixture continuously until it becomes foamy and thickens. When you can draw a figure-eight with the whisk and it remains visible, the mixture is ready.
   ▶ ≈1:24
4. 4
   Remove the bowl from heat and place it on a towel for stability. Gradually add the melted butter, starting drop by drop, allowing the mixture to emulsify properly.
   ▶ ≈2:01
5. 5
   If the sauce becomes too thick, add a spoonful of water to adjust the consistency. Continue adding butter until all is incorporated. Season with salt and a pinch of cayenne or white pepper.
   ▶ ≈2:52
6. 6
   Once finished, keep the Hollandaise sauce warm in the water bath. Stir occasionally and ensure it never gets too hot.
   ▶ ≈3:56
7. 7
   Bring water to a boil, then reduce heat to maintain a gentle simmer just below boiling point (70–99°C). Optionally add a splash of light-colored vinegar to help set the egg white faster.
   ▶ ≈4:21
8. 8
   Gently slide the eggs into the simmering water. Depending on egg size and water temperature, poach for 3 to 5 minutes until the whites are set but the yolk remains soft.
   ▶ ≈5:05
9. 9
   Remove the poached egg with a slotted spoon and place on paper towel to drain.
   ▶ ≈6:03
10. 10
    Place the English muffin or toastie on a plate and top with crispy bacon and avocado if desired.
    ▶ ≈7:13
11. 11
    Top with the poached egg and pour warm Hollandaise sauce over it. Season with salt and garnish with paprika powder and watercress or chives.
    ▶ ≈7:21