Eggs Benedict
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Ingredients
Instructions
For the Benedict
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 using the blender.
Make the Hollandaise
Add the egg yolks, lemon juice, and water to a blender and pulse 3 to 5 seconds until well mixed. Melt the butter and slowly pour it through the top of the blender while the motor is running. Continue to blend about 30 seconds, until the sauce is light-colored, creamy, and emulsified. Season with nutmeg, salt, and pepper.
Assemble the Eggs Benedict
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. Finish with the nutmeg and tarragon.
