Name: Eggs Benedict recipe by Radhika Khandelwal at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 4 Egg yolks; 1 tbsp Lemon juice; 1/2 cup Unsalted butter; Salt and pepper to taste; 4-8 Strips of bacon; 2 Toasts; 1 tsp Vinegar; 4 Eggs; 2 Stems of asparagus

Ingredients Serving: 2

4 Egg yolks
1 tbsp Lemon juice
1/2 cup Unsalted butter
Salt and pepper to taste
4-8 Strips of bacon
2 Toasts
1 tsp Vinegar
4 Eggs
2 Stems of asparagus

Instructions

1. For Hollandaise sauce- Whisk the eggs yolks vigorously in a bowl with lemon juice until mixture thickens and doubles.
2. Place the bowl over a steaming pot of water and continue whisking. Add unsalted butter and whisk until butter melts. Add salt and pepper. Keep the sauce aside.
3. Fry the bacon strips in a pan until brown.
4. Roast the toast with butter.
5. Simmer water in a sauce pan, add vinegar to the water. Crack the eggs one by one into the water. Remove the egg with a splotted spoon, allowing the egg to drain.
6. Lay the bacon strips on toast. Put asparagus stem, then put poached eggs. Top it with the Hollandaise sauce.

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