How to Poach an Egg | Easy Eggs Benedict | Best Hollandaise Sauce Recipe

Greetings and Salutations Good People! We are back with a Breakfast Banger!! Today we are delving into the world of runny eggs with a Brunch Classic, Eggs Benedict! I used to HATE any egg that wasn't scrambled with Cheese or Fried Hard AF. But now, I am all about it! Come on with me as we hook up a classic with a new spin!
#PoachedEgg #Sauce
What you will need
3 Egg Yolks
2 Whole Large Eggs
Canadian Bacon (Sliced Thin)
Pillsbury brand Croissants
1 Stick of Unsalted Butter
1 Teaspoon Dijon Mustard
1 Tablespoon Fresh Squeezed Lemon Juice
1 Tablespoon White Vinegar
Seasonings: Salt, White Pepper, Cayenne Pepper
Notes: Poaching eggs take a bit of skill. Be sure to keep the water moving in a vortex to keep the egg from cooking on bottom of pot. Serve Hollandaise sauce immediately while warm for best results. Sub Smoked Salmon for the Canadian Bacon to step the whole thing up a notch!
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[@itsdash5615]

Yummy 😊

[@ojbcookin]

Thank you! 😁🙌🏾

[@raeishere5217]

Now let me see what’s going on bc my food pallet needs to expand

[@ojbcookin]

Yes expend that mug lol Thanks for watching 😁🙌🏾