1. Put the butter in insulated water until it melts completely, and then put it aside at room temperature for later use.
2. Then put two egg yolks in a large bowl, put white grape vinegar in it, sprinkle some pepper, put it on a small pot, boil water, stir gently with egg yolks to ensure that the bottom of the bowl is not touching When it comes to hot water, heat it with steam and stir until it is thicker, almost to the consistency of the sauce, relatively fluid, and then immediately remove from the fire, otherwise it will clump. For novices, it is recommended to prepare a cold water or a damp cloth, and remove from the fire. Cool down immediately afterwards.
3. Then pour the melted butter into the egg yolks in stages, and stir well each time, otherwise the oil and water will separate.
4. Then it can be stirred to a certain consistency, like me, it is not easy to fall off the egg cream.
5. Then we add the lemon juice, stir it well again, and set it aside for later use.
6. We take a small bread and cut it in half.
7. Melt a small piece of butter in a hot pan.
8. Add the bacon to fry until it is fragrant and sprinkle a little pepper to taste.
9. Then put the sliced bread into the pan, turn it over on both sides, and fry it until golden brown, and it will be crispy. The bread will be more fragrant and more delicious.
10. Next we make poached eggs and beat the eggs in a small bowl.
11. Add a small amount of salt and white grape vinegar to the water. After the water is boiled, turn off the heat, slide the eggs in along the water wave, cover the lid and wait for a minute, then remove the water to control it dry.
12. When we prepared the ingredients, we put the lettuce, avocado, and poached egg on the small bread slices.
13. Pour our own hollandaise sauce and sprinkle a little pepper to taste, and you can eat it steaming.
14. The most tempting thing about this egg Benedict is the moment when the soft poached egg yolk and the hollandaise meet: gently poking the egg open, the gurgling egg yolk slowly flows out.
Tips:1. Holland sauce can not only be paired with eggs Benedict, but also can be mixed with salads.
2. Make sure that the hollandaise sauce is fluid. When the consistency is about the same, remove from the heat immediately, or put a damp cloth to cool down. If there are particles, you can sieve it again.
3. Add the melted butter, add it in batches, stirring evenly each time, otherwise it will be easy to separate oil and water
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