Eggs Benedict w/Braised Pork Tenderloin & Sriracha Infused Hollandaise
-Eggs (I use jumbo sized) you'll need at least three for the Hollandaise and then how ever many you want
-Butter, 1 stick
-Sriracha (one to three tablespoons, depending on your taste and how spicy you want it)
-Lemon, juice of 1/2 small lemon
-Protein (bacon, ham, salmon, whatever you like. I used braised pork tenderloin)
-Salt & pepper to taste
You'll need a whisk, a deep pan to poach the eggs, a sauce pan to make the Hollandaise, and a small pan to boil water over which you'll whisk the eggs for the Hollandaise sauce.
Next, Separate three eggs, discard the egg yolks and place the yolks in a saucepan, which you've placed over a smaller pan of boiling water (a double boiler may be used if you have one). Start whisking briskly until the eggs nearly double in volume. Make sure you pay attention to how hot the pan is getting. Often, I remove the pan from over the boiling water to cool, otherwise you end up with scrambled eggs.
Once the yolks have turned to a light yellow, remove from over the boiling water completely and slowly add the butter as you continue to whisk. Add the lemon juice and Sriracha to your liking and a dash of salt and pepper to taste then set that aside.
Bring a pan of water to boil, then reduce heat to a simmer. Add a tablespoon of vinegar (this will help the eggs to go together and not bust.) Crack an egg into a small dish to make it easier then gently lay the egg into the pan. With a wooden spoon or soft spatula, start turning the egg over and over gently. Once it's cooked to your liking, scoop egg out and place onto paper towel. Repeat with as many eggs as you need.