Veggie Benedict with Hollandaise Sauce
- 8-inch egg pan (recommended: Teflon-coated)
- 1 teaspoon clarified butter
- 2 eggs
- 1 tablespoon water
FOR THE HOLLANDAISE:
- 4 egg yolks
- 2 teaspoons white wine
- 2 teaspoons freshly squeezed lemon juice
- 2 pounds clarified butter
- 2 cups hot water
FOR THE VEGGIE BENEDICT:
In a stainless steel bowl, add the egg yolks, wine, and lemon juice. Place the stainless steel bowl over boiling water and whisk continuously until the yolks are thoroughly heated. It should be light and fluffy from all of the air that was whipped into it, but not scrambled. Remove from the heat.
Add a small amount of the hot water and whisk gently. *Cook's note: all whisking from this point on should be done gently to avoid breakage. Stream in the clarified butter slowly while whisking gently. Alternate between the butter and the hot water until the desired amount and consistency is achieved.
Butter the English muffin with 1 tablespoon of butter and toast it in a skillet until golden brown. In a separate medium skillet, saute the mushrooms and onions in the remaining butter. Place the tomato slices, avocado, mushrooms, and onions on top of the English muffin. Top it off with basted eggs and hollandaise sauce and serve.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
To make the basted eggs: Heat an 8-inch egg pan with 1 teaspoon of clarified butter. Add 2 eggs to the pan and cook until the whites are mostly cooked. Add 1 tablespoon of water and cover the eggs with a tight fitting lid to allow the eggs to cook with the steam. Cook until desired doneness.