The Perfect Breakfast | Eggs Benedict, Eggs Florentine and Eggs Royale

Learn how to make the beloved hollandaise sauce for eggs Benedict. Along with eggs Benedict, I'll also show you how to make eggs Florentine and eggs Royale. The perfect trifecta of eggs Benedict. P.S. This recipe is so easy to make, and whilst I know the hollandaise is not made traditionally, it's foolproof being made in the blender. The Cooking Guild Knives - www.thecookingguild.com/CHEFJACKOVENS USE CODE - CHEFJACKOVENS FOR 10% OFF ENTIRE ORDER My Chopping Board (Mako Butchers Block) - https://bit.ly/3RIeupC Mako Wok - https://bit.ly/3RFAC3Z Mako Mortar & Pestle - https://bit.ly/46e7Fk2 Asoke Ceramics - https://bit.ly/3rCqXke My Recipes - https://chefjackovens.com Instagram -   / chefjackovens   Facebook -   / chefjackovens   TikTok - https://www.tiktok.com/@chefjackovens... Luvele Containers - https://www.luvele.com/?ref=qNAC7JWq6... Patreon -   / chefjackovens   Herbs & Spices - https://centuriesahead.com.au Special Thanks To All Patreon Members CJE David Taylor Trip Michael Bent Ed Brett George Crossman Featheredindian Gricelda Gomez Tucker Lutz Will Stanton Aljo Cammo Ken Ontko Angelo D Alpha Leonis Saul Pineda Ohmachi Mark McLane James W Pharo Al Philp Adrian Keevill Jonathan Sanchez Naz Cat Teisininkas Modestas Barauskas Thorsten Zoke Miyama Andrew Durham Dimmy Dennis Houghton Team Aelskling Sacobite Efrain Toledo Become A Channel Member -    / @chefjackovens   Shout Out To YouTube Members - Patricia Treslove Steed Chedgey Kris P Francesca Jellison Late Andrew Petri Sharon Sharon S P Mine Craft Pro Recipe - Ingredients -  Hollandaise Sauce -  3 - Free Range Egg Yolks 1 Tbsp (20ml) - White Vinegar or Lemon Juice  280g (9.8oz) - Unsalted Butter, Clarified  Seasoning To Taste Benedict -  1 - English Muffin, Sliced & Toasted  1 Tbsp (20ml) - White Vinegar (For Poaching)  2 - Free Range Eggs  1 tsp (5ml) - Olive Oil  2-4 - Ham Slices Seasoning To Taste  Florentine -  1 - English Muffin, Sliced & Toasted  1 Tbsp (20ml) - White Vinegar (For Poaching)  2 - Free Range Eggs  2 tsp (10ml) - Olive Oil  180g (6.3oz) - Baby Spinach  Seasoning To Taste  Royale -  1 - English Muffin, Sliced & Toasted  1 Tbsp (20ml) - White Vinegar (For Poaching)  2 - Free Range Eggs  4-6 - Slices Smoked Salmon Seasoning To Taste  Chives Dill How to make Hollandaise traditionally Vinegar Reduction - 80ml (1/3 Cup) - White Wine Vinegar 1 - Shallot, Sliced 2 - Thyme Sprigs 6 - Black Peppercorns 1 - Dried Bay Leaf 1 - Whole Clove Method - 1. Place all ingredients into a saucepan and bring to a boil. Reduce the heat to low and cook for 2 minutes. Remove and drain through a sieve. Discard the solids. Any leftovers can be stored in the fridge for later use and will last months. Traditional Hollandaise - 1. Place a saucepan of water over high heat and bring it to a simmer. Once simmering, turn the heat to low. 2. Add the egg yolks and 1 tbsp of the reduction or lemon juice to a small bowl that will fit on top of the saucepan without touching the water. 3. Whisk vigorously over the water bath (bain-marie) until the eggs and acid have started to foam and thicken. Whilst whisking, very slowly pour in the clarified butter until it thickens and emulsifies. This is the same process as the video, except using a blender for help. 4. Season to taste and adjust acidity to your liking if needed. Keep warm by covering it with a t-towel. #eggsbenedict #hollandaisesauce #breakfast