eggs benedict

By foodiva

Ingredients

• 1/4 cup popcorn kernels
• 3 tablespoons high-heat oil
• 1/4 cup maple syrup
• 2 1/2 ounces unsalted butter, chopped
• 3/4 teaspoon kosher salt
• 1 teaspoon cinnamon
• pinch of cayenne pepper (optional)
• 2 tablespoons water
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• flaky sea salt for finishing

Details

Servings 2
Adapted from kitchenswagger.com

Preparation

Step 1

Mixology

This is what I used for my makeshift double boiler. This was taken just as the last tablespoon of butter was added to the sauce.

DIRECTIONS

For the Hollandaise sauce, fill the bottom of a double boiler halfway with water. If you don’t have one of these, I used a medium sized heat safe bowl on top of a medium sized sauce pan filled with simmering water. Be careful that the water does not touch the bottom of the bowl. This worked perfectly. In the bowl, whisk together egg yolks, lemon juice, pepper, Worcester sauce and 1/2 tablespoon of water.

Slowly add the butter a few tablespoons at a time, whisking constantly until well combined. Add salt, remove from heat, cover and set aside.

To poach eggs, fill a large saucepan with 3 inches of water, bring to a simmer, and add vinegar. Break each egg into the water and cook for 2 1/2 to 3 minutes. Carefully remove with a slotted spoon and set aside.

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