Eggs Benedict Recipe

To make hollandaise sauce:

Fill a large saucepan halfway with water. Place the saucepan on your Inducto Go Portable Induction Cooktop.Using power level mode, heat over medium-high. When water comes to a boil, reduce heat to low and allow the water to simmer.

In a large bowl set over simmering water, whisk yolks and 1 tbs lemon juice, making sure they do not get too hot, for 4 minutes, or until they are light and fluffy. When the whisk is lifted, the mixture should be thick enough to form a figure 8 when drizzled. Remove bowl from saucepan. Reserve the saucepan of water.

Slowly drizzle warm butter into the egg mixture while whisking constantly to form thick, creamy sauce. Do not add butter too fast or the mixture will split.

Season the sauce with salt, cayenne pepper, and more lemon juice, if desired. Thin the sauce with warm water if it becomes too thick. Keep hollandaise sauce warm until serving.

To cook eggs and serve:

Return the reserved saucepan of water to your Inducto Go Portable Induction Cooktop; add enough water to the saucepan to ensure eggs will be completely submerged.

Using sous vide mode, insert the thermometer jack into the cooker and place the thermometer probe into the pan of water. Set temperature to 63°C.

Add whole eggs (in shell) directly to the water bath and cook for 1 hour for soft boiled eggs.

Arrange toasted English muffins cut side up on plates. Loosely fold prosciutto slices and place on top of English muffins. One at a time, crack cooked eggs into a small bowl. Using a slotted spoon, lift each egg from the bowl, leaving behind any watery egg white that falls away. Top each muffin with 1 cooked egg. Spoon some hollandaise sauce over eggs and serve