Eggs Royale

Step 1: Make the hollandaise sauce

Benedict base

  • Butter
    for toasting

Hollandaise sauce

  • Egg Yolks
    3
  • Lemon juice
    15 ga spoonful
  • Salt
    to taste
  • Paprika
    a sprinkle

In a blender, blend together egg yolks and lemon juice until creamy and lightened in color.

While the blender is going on high speed, slowly stream in the warm melted butter, little by little, until it has fully into the egg yolks and is smooth and creamy.

  • It’s like making mayo: if you go too fast, the sauce will break and you’ll have to start over.

Season to taste with salt, more lemon juice, and paprika. Move to a sauce pot or covered container to keep warm until serving.