- 2 egg yolks
- 1 tsp lemon juice
- 1/4 tsp or a pinch salt
- 1/4 tsp or a pinch cayenne pepper
- 1/4 tsp or a pinch corn starch
- 1 TBL whole milk
- 1/4 cup salted butter, melted in separate bowl – clarified
- Grated cheddar cheese
- English muffin
- Eggs (poached or lightly fried)
- Whisk everything except the butter together in a microwave-safe bowl until smooth.
- Slowly stream melted butter into the egg yolk mixture while whisking to incorporate.
– This will suspend the butter particles and make a smoother sauce. - See footnote at this point
- Heat in microwave for 10 seconds at a time; whisk, repeat about 5 or 6 times until it starts to thicken.
- DO NOT OVERCOOK or you will curdle/cook the eggs. STOP AS SOON AS YOU SEE ANY LEVEL OF CONGEALING. Finish by whisking well, then strain out any clumps
FOOTNOTES:
- Break the woody stem from your asparagus. Cut the tops off as shown in the photo. Cut the remaining middle into small pieces and sprinkle onto the English muffin, and sprinkle with a bit of cheddar cheese to hold the pieces in place. Microwave the whole thing about 15 seconds.
- If you are preparing Eggs Benedict (see photo) make sure to have your muffins toasted, your ham prepared, your asparagus heated, your poached eggs done, and so forth. As soon as you start Step 4 your are less than a minute away from serving.
- If sauce separates after microwaving, add a splash of water and whisk until combined.
- I prefer to sprinkle my cayenne over the top rather than mixing it into the eggs cause Grandma just can’t take the heat. (See bottom picture!)
