Eggs Benedict served with a Classic Mimosa (with video on how to poach an egg)
Watch chef Bobby Flay demonstrate how to poach an egg as he prepares Eggs Benedict in the video above.
Serves 1
For the Hollandaise:
4 egg yolks 1 stick of butter, clarified 2 teaspoons hot sauce 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice Kosher salt and freshly ground black pepper
For the clarified butter: Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate.
