Eggs Benedict with a simple hollandaise sauce

Ingredients:

Eggs

• 4 large eggs, category CO, room temperature
• 2 thin slices prosciutto
• 2 English muffins, cut in half and fried
• Simple Hollandaise Sauce Recipe (see below)
• Chopped fresh chives, for serving

Simple Hollandaise Sauce

• 2 large egg yolks, room temperature
• 1.5 tbsp freshly squeezed lemon sauce
• 3/4 teaspoon coarse salt
• 1/4 tsp ground black pepper
• A pinch of cayenne pepper
• 90 g unsalted butter

Preparation:

1. Preheat oven to 200°C.
2. Crack each egg into a separate small bowl and set aside. Fill a large saucepan (30 cm in diameter) about halfway with water and bring to a boil. Carefully lower each egg into a separate side of the pan and cook for exactly 2 minutes. Turn off the heat and let the eggs sit in the water for 10 minutes.
3. Meanwhile, place the prosciutto slices on a baking sheet and bake for 5 minutes.
4. Place both halves of each toasted muffin on a plate and, using a slotted spoon, place a poached egg on each half. Drizzle the poached eggs with hollandaise sauce and sprinkle with green onions. Serve with a slice of prosciutto.
   
   

   Light Hollandaise Sauce

   
   Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in a blender and blend on low speed for 15 seconds. Melt the butter in a small saucepan until piping hot. Remove the small clear insert from the top of the blender. Turn the blender on low speed and slowly pour in the hot butter, blending for 30 seconds, until the sauce is very thick. Use immediately.
   Exit: 0.5 tbsp.