Eggs Benedict Recipe
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Category: |
Category: |
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Poached Eggs |
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Ingredients: |
Ingredients: Fresh eggs, 2 for every one muffin
2 tsp white vinegar
1 tsp salt
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Directions: |
Directions:Crack one egg into a heat-proof bowl or ramekin.
Bring water to a simmer - NOT a boil. When tiny bubbles accumulate on the bottom of the pan and begin to break the surface, the water is ready.
Add optional vinegar and salt. The vinegar doesn't flavor the egg, but helps keep the egg whites from spreading out in the pan.
Slide the egg into the water and let it sit undisturbed for at least three minutes. More than one can be poached at a time, but be careful not to crowd them.
When whites are set, approximately 2½ - 3 minutes, remove the egg with a slotted spoon and place on a plate lined with paper towels. If the whites are not firm, set back into water for another 30 seconds to 1 minute. |
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Hollandaise Sauce |
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Ingredients: |
Ingredients: 4 egg yolks
10 Tbsp butter
1-2 tsp lemon juice, divided
¼ tsp salt, or to taste
¼ tsp white ground pepper
Pinch of cayenne pepper
Fresh herbs, optional
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Directions: |
Directions:Separate egg yolks from the whites (you can save the whites to make an omelet or meringue). Place the egg yolks in a heat-proof bowl (like stainless steel) that can fit over a saucepan of simmering water.
Melt 10 tablespoons unsalted butter.
Using a wire whisk, beat a teaspoon of lemon juice into the egg yolks, whisking until almost doubled. Place the bowl on the saucepan of simmering water and continue to whisk constantly so the egg yolks cook but do not scramble.
Whisk until the egg yolks are a pale, creamy yellow and form a ribbon on the surface of the emulsion when you lift the whisk and let the mixture drip back into the bowl.
Remove the bowl from the heat and slowly beat in the melted butter, adding a little at a time and whisking constantly. Add slowly and whisk quickly so your sauce doesn't break (where the butter separates from the eggs). If your sauce starts to get too thick before you've added all the butter, you can thin it with a little lemon juice or water.
Season with salt, pepper and cayenne pepper. Add fresh chopped herbs like chives or dill, if you wish.
This should make enough sauce for 4 whole muffins, or 8 halves. |
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Eggs Benedict |
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Ingredients: |
Ingredients: English muffins, 1 per serving
Softened butter
Canadian bacon, 2 slices per muffin
Poached eggs, 2 per muffin
Hollandaise sauce
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Directions: |
Directions:Split and toast English muffins. Spread with softened butter.
Top each half with a slice of lightly sautéed Canadian bacon.
Reheat two poached eggs by placing them in simmering water for a couple of seconds if they cooled off. Drain onto paper towel, then place one on each muffin half.
Top each half with Hollandaise sauce. (If the sauce has cooled, you can reheat it by placing it over the saucepan of simmering water and whisking until it warms up.)
Garnish with dill, chives, or any minced herb of your choice.
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
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