Making Eggs Benedict

I always wanted to make my own eggs benedict.. And thus, I made it one fine day to find out that the Hollandaise sauce is actually quite sinful because it uses butter.

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, and 1 tablespoon water. Be very careful not to overcook the egg yolks. Continue to whisk it until it thicken. Melt a block of butter (well, it depends to how much sauce you want to make) and slowly add bit by bit of the melted butter into the thicken egg yolk sauce.


To Poach the egg: Fill a saucepan with water and bring to simmer. Add white vinegar into the water and carefully break the egg into the simmering water.