When we visited the Erozea Cafe in Tokyo, they had a meal called Eggs Benediction. I LOVE eggs benedict and I primarily played a white mage in FFXIV so I knew I had to get one. I was a little disappointed with their execution but found the Japanese take on eggs benedict unique. I was happy to see they added a recipe for eggs benedict (Royal Eggs) with Heavensward. It was time for me to finally up my game and dive into making a hollandaise sauce from scratch. This sauce requires a lot of effort but the end result is buttery goodness. There will be a lot of whisking while making this recipe so prepare your arm. The easiest way to avoid failure when crafting this sauce is to have all your items prepared. Give yourself a few extra minutes to get everything in place before starting. Get your butter melted, the eggs seperated and eggs for poaching in their individual bowls before you start whisking your hollandaise together. Stress is the key ingredient to breaking and ruining your hollandaise, so that is the last thing we want.
Required Equipment: saucepan, bowl, pan, whisk
4 eggs, each opened in a small bowl
2 tsp vinegar
2 english muffins
3 egg yolks
1 tbsp water
¼ tsp cayenne pepper
8 tbsp butter, melted
On the stove, over medium-high heat, place a pot filled with an inch and a half of water. Make sure the bowl you will be making the sauce in fits above the pot and does not touch the water.
In a bowl combine the egg yolks, water, salt and cayenne pepper. Whisk together for about 2 minutes. When the pot of water comes to a low boil place the bowl above it. Begin to whisk and try not to stop. Occasionally remove the bowl from the heat while maintaining your whisking to keep the temperature from rising too quickly. If the yolks cook too quickly they will become scrambled eggs.
You want to keep whisking until the mixture becomes ribbony (as pictured above). Slowly add the butter, at most a tbsp at a time. It is very important to add the butter slowly and to continue to whisk. This will incorporate the butter. If you add the butter too quickly the sauce will break and you will have to start again. A broken hollandaise means the butter and the yolks are just not combining and begin to separate.
Once all the butter has been added, squirt a small amount of lemon juice (flavor to your liking) and mix it in. Set aside but keep warm. The sauce will thicken as it cools. If you need to, place back on the steaming water before serving and add water to loosen the sauce up.
Next the poached eggs! There are several different methods for poaching eggs but I have found that this one works best when having to make several at once. In a pan, place and inch of water and bring it to a boil. Add 2 tsp of vinegar and a pinch of salt. Carefully take the eggs and slowly pour them in the water.
Place all the eggs in the water and cook them for four and a half minutes. Remove the eggs and place on a paper towel to dry.
Time to assemble the eggs benedict. Place a toasted english muffin down followed by a layer of salmon. This is your eggs benedict so add as much salmon as you would like.
Next place the poached egg followed by a drizzle of the hollandaise sauce. Remember if the hollandaise has thickened warm it up and add a little bit of water to loosen it.