Eggs Benedict


0:20 prep
0:20 total

Time

prep 0:20       total 0:20

Yield

Ingredients

Ingredients

Poached Eggs

1 tbsp. white distilled vinegar
1 tsp. salt
8 eggs

Hollandaise Sauce

3/4 cup unsalted butter
3 egg yolks
2 tsp. water
1-1/2 tsp. lemon juice
1/4 tsp. cayenne
1 dash salt
1 dash pepper

To Assemble

4 English muffins
8 slices Canadian bacon
2 tbsp. unsalted butter
1/4 cup chives
2 tbsp. parsley

Instructions

Poached Eggs:

Place paper towels on a plate.

Fill a sauce pan with 4 inches of water. Add the vinegar and salt. Bring water to a light simmer. Crack 4 eggs and add to the water. After 4 minutes or so, remove from the water with a slotted spoon, and place on the paper towel to soak up the extra water. Crack the remaining 4 eggs and add to the water. Again, after 4 minutes or so, remove from the water with a slotted spoon, and place on the paper towel to soak up the extra water.

Hollandaise sauce:

Melt the butter in a sauce pan over medium heat. Heat until foamy, but not brown, about 4 minutes.

In a blender, blend the egg yolks and the water together. While blending, slowly add the melted butter. Add lemon juice, cayenne, salt and pepper.

To assemble:

Halve and toast the English muffins. Butter with unsalted butter.

Place 2 muffin halves on a plate. Add a slice of Canadian bacon to each muffin half. Place a poached egg on each Canadian bacon slice. Ladle hollandaise sauce over the eggs. Garnish with chives and parsley.

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