Name: Devilled Eggs Benedict
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 150g unsalted butter; 3 egg yolks; Pinch salt; 2 tsp white wine vinegar; 1 tsp paprika; Squeeze of fresh lemon juice; 1-2tsp sriracha; Dash of Worcestershire sauce (up to 1 tsp); 2 tsp grated horseradish; Black pepper; More grated horseradish to garnish

Devilled Eggs Benedict

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Author: Fallow
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

Units Scale

150g unsalted butter
3 egg yolks
Pinch salt
2 tsp white wine vinegar
1 tsp paprika
Squeeze of fresh lemon juice
1–2tsp sriracha
Dash of Worcestershire sauce (up to 1 tsp)
2 tsp grated horseradish
Black pepper
More grated horseradish to garnish

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Instructions

Make a Bain Marie by placing a large metal bowl over a smaller pan of simmering water, ensuring the bottom of the bowl does not touch the water.
Melt the butter gently in a separate small pan.
Place the egg yolks, a pinch of salt and the vinegar into the bowl and start whisking rapidly, don’t stop until they become lighter in colour and fluffy in texture.
Very slowly start drizzling in the butter a little at a time, incorporating each addition with the whisk before adding any more. If the sauce becomes too thick or looks like its splitting, you can remove from the heat and whisk in a little of the water from the Bain Marie
Once all the butter is in, stir in the paprika, lemon juice, sriracha, Worcestershire 2 tsp of freshly grated horseradish and check for seasoning.
Serve with poached eggs on toast smeared with English mustard and topped with a grating of fresh horseradish.

Find it online: https://fallowrestaurant.com/devilled-eggs-benedict/

Devilled Eggs Benedict

Ingredients

Instructions

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