Eggs Benedict
User Reviews
4.9
Eggs Benedict
Description
The Eggs Benedict recipe centers on classic components: English muffins split and buttered, Canadian bacon slices, poached eggs with soft yolks, and freshly made hollandaise sauce. The hollandaise requires careful whisking of egg yolks with lemon juice and melted butter over gentle steam to create a stable emulsion with a velvety consistency. A small amount of white pepper and Worcestershire sauce adds subtle seasoning to the sauce.
Eggs are poached in gently simmering water containing white vinegar to help the whites set but keeping the yolks runny. The Canadian bacon is likely heated or lightly cooked before assembly. The dish is put together by layering the muffin halves, bacon, poached eggs, and finally blanketing with the hollandaise sauce.
This preparation results in a balance of rich sauce and tender eggs atop the crisp muffin and salty bacon. Serving immediately is important to enjoy the hollandaise at the right temperature and eggs with runny centers.
Ingredients
- 4 egg yolk
- 3 ½ tablespoons lemon juice
- 1 pinch ground white pepper
- ⅛ teaspoon Worcestershire sauce
- 1 tablespoon water
- 1 cup butter melted
- ¼ teaspoon salt
- 8 egg
- 1 teaspoon white vinegar distilled
- 8 Canadian bacon strips style
- 4 English Muffin split
- 2 tablespoons butter softened
Instructions
How to Make Hollandaise:
- Fill the bottom of a double boiler part-way with water.
- Make sure the water does not touch the top of the pan. Bring the water to a gentle simmer.
- In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water.
- Add the melted butter to the egg yolk mixture, 1 or 2 tablespoons at a time while whisking the yolks constantly.
- If the Hollandaise begins to get too thick, add a teaspoon or two of hot water.
- Continue whisking until all the butter is incorporated. Whisk in the salt, then remove from the heat.
- Place a lid on the pan to keep the sauce warm.
How to Poach Eggs:
- Preheat the oven on broiler setting.
- Fill a large saucepan with 3 inches of water. Bring the water to a gentle simmer, then add the vinegar.
- Carefully break the eggs into the simmering water, and allow to cook for 2 1/2 to 3 minutes.
- The yolks should still be soft in the center.
- Remove the eggs from the water with a slotted spoon and set on a warm plate
- While the eggs are poaching, brown the bacon in a medium skillet over a medium-high heat and toast the English muffins on a baking sheet under the broiler.
- Spread softened butter on the toasted muffins, and top each one with a slice of bacon followed by one poached egg.
- Place 2 muffins on each plate and drizzle with Hollandaise sauce.
- Sprinkle with chopped chives and serve immediately.
Notes
User Reviews
Overall Rating
4.9
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