For the eggs benedict:
- 4 eggs
- 2 split English muffins (or 2 slices of bread)
- Freshly grated nutmeg for garnish
- Fresh tarragon for garnish
For the Hollandaise sauce:
- 3 egg yolks
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp water
- 1/2 cup (1 stick) butter, cut into 1/2-inch cubes and chilled
- Freshly grated nutmeg
- White pepper
- Poach or coddle the eggs in simmering water in a deep saucepan until soft set, about 3 minutes. The yolks should be a bit runny, so be careful not to overcook.
- Keep the eggs warm while you make the hollandaise sauce.
- Bring a small pot of water to a boil.
- Add the egg yolks, lemon juice, and water to a heatproof glass bowl and set it over the pot of boiling water, making sure the water doesn’t touch the bottom of the bowl.
- Whisk the mixture until combined.
- Slowly add the butter, a few pieces at a time, whisking continuously until the butter is melted and fully incorporated.
- Cook the hollandaise sauce for another minute or two, continuing to whisk until it thickens. Season with nutmeg, salt, and pepper. Immediately remove the sauce from the heat.
- Toast the muffins or bread slices and place on 2 plates.
- Using a slotted spoon, place a poached egg on each English muffin half or 2 eggs side by side on each slice of toast, then spoon the hollandaise sauce generously over the top.
This recipe was provided by Lisa Steele. Lisa is a fifth-generation chicken keeper. Her coop consists of two dozen chickens, ducks, and geese. She runs the blog Fresh Eggs Daily. On her blog, she gives advice on raising poultry naturally. The media has dubbed her as “Queen of the Coop”. Lisa is also a master gardener, DIYer, and “coop to chicken” cook, using fresh eggs from her coop and fresh produce and herbs from her garden. Lisa is the author of seven books including her most recent, The Fresh Eggs Daily Cookbook.