Guide to Prepare TRIPLE S EGGS BENIDICT

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, triple s eggs benidict. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Recipe of TRIPLE S EGGS BENIDICT

To begin with this particular recipe, we must first prepare a few components. You can cook triple s eggs benidict using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients

The ingredients needed to make TRIPLE S EGGS BENIDICT:

1. Make ready 6 flakey buttermilk biscuits (store bought or see my recipe) cooked
2. Get 6 large eggs
3. Get 5 oz smoked salmon
4. Get 1 1/2 cup unsalted butter
5. Prepare 2 Tbsp cold water
6. Take 1 Tsp Sea salt
7. Take 1 Tbsp chopped chives

If it's not quite done, slide it back in for another minute or so. Break cold eggs, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip eggs into water. Bring to a boil; reduce heat and simmer gently.

Instructions

Instructions to make TRIPLE S EGGS BENIDICT:

1. Cut the butter into small 1/4 inch pieces, put on a plate and set aside at room temperature.
2. Fill half a large sauce pan with water and set to boil. Ensure your pan is large enough that you can place a bowl into it to, and the water will not get into the bowl.
3. In the bowl, add 4 egg yolks, cold water, and salt. Place the bowl into the boiling water and whisk vigorously.
4. Once the eggs begin to thicken remove the bowl from the heat and start to whisk in the butter in small amounts. You must remember to keep continually whisking the sauce while you are adding the butter, very important. - - You should end up with a creamy pale yellow sauce. You can cut the richness of the sauce by substituting 1 tsp of water with 1 tsp of lemon juice.
5. Poach the remaining eggs.
6. Arrange the biscuits on the place, place the smoked salmon on top of the biscuits, place the poached eggs on top of the salmon, spoon the sauce over top of the poached eggs and garnish with the chives. - - Serve warm and enjoy!
7. Notes: - Do not leave your Hollandaise sauce off of the heat too long as it will thicken and affect the flavor. 

If the sauce begins to thicken in the process add a few drops of water and apply light heat until it reaches the consistently you desire.

Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water. With a slotted spoon, lift each egg out of the water. Chef Anne Burrell reveals a big restaurant secret: with a few easy tricks, Eggs Benedict is much easier than it looks! Chef Anne shares her fail proof tips for perfect poached eggs and smooth and. Finally: Building the Perfect Eggs Benedict.

As simple as that How to Prepare TRIPLE S EGGS BENIDICT

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