now today we're gonna be making eggs benedict now if you've never made it before it's not that difficult to make what we're going to do is make up hollandaise sauce it's very simple to do toast some muffins you put a filling in there with a poached egg and pour that sort onday sauce over the top and you've got a beautiful breakfast lunch or whenever you're fancy and this is a great one to make for Mother's Day give her breakfast in bed now for making the Eggs Benedict I'm just going to go for it ingredients first of all for making the hollandaise sauce now what I've got is three eggs now what I'm going to do with the eggs is separate the egg yolk from the white and use the three egg yolks so you need to separate those I've got 125 grams of butter now just put that in the microwave just to melt it so it's you know liquid it just makes it easier to get in there then we've got 2 teaspoons that's a small one used to be cups of tea of freshly squeezed lemon juice and two teaspoons of white wine vinegar and then we're just gonna season that little bit of salt and you can also add a little bit of cayenne pepper just to give it a little big bit of a kick if you like so thanks for making the hold a sauce so now we've gone through the ingredients for making the hollandaise sauce I'm just going to go for your rest of the ingredients for making these eggs benedict now I've got two muffins you tend to serve half a muffin each so what you want to do is slice them in half and just toast those four eggs because I'm gonna make four huh now with the eggs you want to polish though so if you've got a way of poaching them you know little pain on the hop go and do that I'm just gonna get a pan of swirling waters a little bit of boiling water with some vinegar and just pop mine in there and do it nice and simply that way now the other thing is you're gonna need it's something to go between the egg and you know the muffin so you could not ever use a really nice hand I've got hot ham serrano here or you've got some lovelies smoked salmon that goes really well or maybe some bacon you know cook the bacon up and you just put it all together at the end pour over the hollandaise sauce and you've got something delicious so now they've gone through all the ingredients let's go over to the hob and get on what a hollandaise sauce first so if carbs at home I'm gonna get on with the hollandaise sauce now first of all you say as a pan and I've got an orb and at the moment I'm going to water in there but I'm gonna put some hot water in there in a minute now what I'm gonna do first of all is whisk up the lemon juice the vinegar and I've got three eggs now don't forget runny using the yolk so I'm just gonna separate the three egg yolks and then we'll pour those in and we can whisk those up now with the eggs to separate those I just do the one just give it a yeah open it up let some of the white come out and then you can just rock it from side to side nice and gently just letting the white slide away so I've done one there so I do the same with the other two so I've got the egg yolk and I separated it from the Y one of them did break but it doesn't matter the important thing is just trying you know make sure you get rid of it as much the white as you can so I've got a in there and what we're gonna do this not only or anything this is just as it is I'm just gonna this up with a balloon whisk so I'm till it up doing that and so it's all sort of incorporated we've got all nice and frothy and minister so went a long that's it done no now for the rest this we are going to do it on the heat but longer do it with the pan is put some boiling water from the kettle you don't want too much just a little bit get a bit of stain make sure that bone can't actually touch the water and then let's just switch is on you really want it sort of gently simmering so a reasonable only I would say now what you're going to need to do fairly constantly is just keep whisking this you go and what we're gonna do is start adding a little bit of butter at time start with a very small amount clean just that a little bit more and you just keep building it up each time until you've got it all in there but do make sure you mix it well quite vigorously all the way through I serve just got the last of the butter in there and what you want to do is keep whisking this and it should eventually starts to thicken up if you find yours are split for any reason then a little bit of water underneath or a tiny little bit of water out of the kettle any like a teaspoon just pour that in and that will kind of bring it together again so I just carry on doing this until it's thickened up because at the moment still a little bit runny there are mines Cheers thickened up pretty much that much it will doers because it's going to continue to thicken up side the anyway now before I finish it's going to put the cayenne pepper in whoops just call that there's just a grab it it will be okay in pepper and also a little bit of salt as well that's it we just wish that in now when you take this off the heat we're gonna take the bowl separately out you know keep it separate it is gonna thicken up anyway so you know it will thicken up slightly more now if it does thicken up too much what you can do is with the ball to have got in the pan just put like a teaspoon in the mixture and it will loosen it all up again so I'm going to leave that aside now the hollandaise sauce and we're gonna get on with the poached eggs now what I'm going to use for that is a pan of sort of gently before with in water just gently really and I'm going to put some vinegar in there white wine vinegar but you do need to put some in there though just swirl this round now you know you see eggs I've actually got them in little bowls already cracked up so you just pop that in there and I'll kind of wrap itself around itself and I'm also going to put the other ones in as well so just put it on the side there oops yeah I'm just gonna pop a everyone seen cuz I'm doing for just try and get them all in Delhi so I'm get the four eggs in there that really you only want to be cooking those three minutes I would say for a very mouse but if you like it a little bit runny go for about three minutes now one girl also do is get me muffins and we're gonna put them in the toaster toast I was up and then as soon as the eggs are done wouldn't go and serve it all up and whilst I'm waiting for the egg check your sauce see how it is if it's thickening out which it will do what you can do is just grab a teaspoon of lips that water there about teaspoon this just right again because it kind of just brings it all back there you want it much that it's falling a little bit more so you come back to life again just that was so that can go over to the table we're just waiting for the eggs and then we can serve it all up with the muffins now I've left me eggs for about 30 minutes I didn't actually put the timer on a kind of guesstimate it but no three minutes is normally what go for look at that it's a nice simple way of doing it lovely and there are four beautiful poached eggs so I'm just going to switch that off regard it to the table and we're going to make up these eggs benedict now I'm going to start a little bit of a little bit of butter I know it's quite rich anyway but you know it's nice to have just a bottom layer batter there you move something a little bit that's it I've done those four dollars you can choose whatever filling you're gonna have yeah here so I do a bit of a mixture no good portion if you want to spoil them haffley lovely and I've got some Bank in there and this is actually like streaky bacon I didn't overly crisp it just you know just lightly done oh yeah now the other one I've got some ham serrano so we can just and then I've got the smoked salmon so really you've got some really nice flavors going on there and then obviously we've got the eggs so let's just be careful pop the eggs in there and there you go you've got the four which is need to pour over the sauce so I'm gonna do is put one on the plate and I'm gonna try now I think the one I'm going to go for is this really delicious looking ham one it's a really nice a hand that one Applewood lovely we've got the sauce we could just pour over I mean you could put as much of that sauce honestly like it's got left that was really good with asparagus right let's just try this oh yeah I'm just going to cut through it so you can see it no hello oh that looks Crump whoops it's got a try bit yeah yeah mmm mmm what something really nice lovely flavor go so well with the ham and eggs oh it's delicious try one more bit that made great breakfast if you make that few my mother's day Oh she'd love it make it for you guess it's not too difficult poached eggs bitter hand muffins make up the easy hollandaise sauce and you've got something scrummy thanks for watching my videos don't forget to break new videos and if you don't why do I was welcome you to be a subscriber see you on the next one the original native chef