Making Eggs Benedict

Video Transcript

"Hi! I'm Ann Mooney and I am a personal chef and a food writer. I write for the Simply the Best magazine out of Delray Beach, Florida and today on the behalf of Expert Village and we are going to talk about egg based sauces, what to do with them and of course the classic, is Hollandaise sauce over Eggs Benedict, so that is what we are going to do today. Now I have a toasted English muffin. This is as simple as it can be. Once you've made the sauce and poached the egg and you need to see one of the previous segments on how to make Hollandaise. So we will butter the English muffin and put Canadian bacon on it or ham, either one is classic. I am using ham today. And previously I've poached several eggs so that I will have them. I am holding them here in a pan of lukewarm water and they will keep actually in your refrigerator once they are poached in ice water overnight. So you could feed eggs Benedict to as many people as you want to theoretically. Now I am going to take my eggs and they come out just perfectly like that and I will cut sort of rough edges off of them and then ever so gently lift them on to the muffin, here comes another one. Then this is a beautiful emulsion of butter and egg yolks seasoned with a little lemon juice and salt. It is as simple as it can be and it is heaven. What we will do now is run this plate which is oven proof under the broiler just for a minute to brown the surface of the Hollandaise sauce and there you have eggs Benedict with as many people as you want. Check out my other cooking tips on Expert Village. "