For the second installment of his new video series, Nigel shows how to make his most popular recipe ever: Eggs Benedict, along with Eggs Royale, Eggs Florentine and Eggs Norwegian.
Friends have been kind about my new video series and sent me private emails about my shortcomings as well as some welcome pats on the back. I’ve tried to incorporate all their suggestions in this second video and tried not to get too big headed about their compliments. As I reveal in the video, the trick to mastering this dish and variations is in the Hollandaise Sauce.
Eggs Benedict, Royale, Florentine & Norwegian
- 3 eggs yolks
- 1 TBSP lemon juice
- ¼ lb / 115 g melted butter
- 1 TBSP hot water
- Pinch cayenne pepper
- 8 large eggs (2 per person)
- 4 English muffins (1 per per person), halved and toasted
- 8 slices ham (2 per person) (Benedict) OR
- 8 slices smoked salmon or gravad lax (2 per person) (Royale) OR
- 1 bunch steamed spinach (Florentine) OR
- Spinach and smoked salmon (Norwegian)
Please LIKE this blog, if you have enjoyed the video, or add a COMMENT — clickable at the top of each story. Click on the FOLLOW button at the bottom of the page if you would like to receive email notifications of new articles. Click to watch Episode 2: Eggs Benny on YouTube if you prefer.
This is Nigel’s 285th blog on Gentleman’s Portion. The SEARCH function at the top works really well, if you want to look back and see some of his previous stories. Here is the link to Market to Table: The Cookbook, a bargain at $11.50. The link to Gentleman’s Portion: The Cookbook is now live, even better priced at $9.99 or £9.99.