Eggs Benedict Recipe

Ingredients

Hollandaise Sauce

• 2 large egg yolks
• 1 teaspoon water, (5ml)
• 3/4 teaspoon white wine vinegar, or distilled white vinegar
• 2 teaspoons lemon juice, (10ml)
• 1/2 cup unsalted butter, (4 ounces)
• kosher salt, for seasoning
• cayenne pepper, for seasoning

Poached Eggs

• 2 quarts water, (2 liters)
• 2 tablespoons distilled white vinegar, (60ml) optional
• 8 large eggs, cold

Eggs Benedict

• 8 slices Canadian bacon
• 4 english muffins, sliced in half
• paprika, for garnish
• 2 teaspoons chopped chives

Instructions

Hollandaise Sauce

1. Place egg yolks, water, and vinegar in a medium-sized stainless steel bowl.
2. Fill a double boiler with about 2 inches of water, or pot large enough to have the bowl sit on top without touching the water. Bring to a simmer over medium heat.
3. Place bowl on top of the pot, whisk egg mixture vigorously and continuously until eggs turn cream colored and thickened, about 3 minutes.
4. Remove bowl from pot. Whisk in lemon juice to help egg stop cooking.
5. Melt butter in a small pan, it should be between 140 to 145ºF (60 to 63ºC) when adding to egg yolk mixture.
6. Place bowl containing egg mixture nested in a kitchen to help keep bowl in place when whisking in butter.
7. Very slowly start to add a few drops of melted butter at a time into eggs, whisking constantly, to create an emulsion.
8. Continue to gradually add in butter, constantly whisking until all of butter is incorporated. The sauce should be thick and velvety.
9. Add in salt and cayenne pepper to taste. Add more lemon juice if desired for a more tart hollandaise sauce. Set aside. Rewarm if needed for serving.

Poached Eggs

1. Add 2 quarts of water, or enough to reach about 3 inches, to a medium-size pot.
2. Add vinegar, if using. Bring water to barely a simmer and hold at a temperature between 180 and 190°F (82 and 88°F), adjusting heat as needed.
3. Crack one egg into a small bowl or ramekin.
4. Carefully lower the side of the bowl into the water and slide the egg into simmering water, and then slowly stir at edges of pot for 10 seconds.
5. Cook until whites are set, 3 to 5 minutes.
6. Use a slotted spoon to remove egg and trim any ragged edges with a small knife or kitchen scissors, if desired.
7. Place egg in a small, clean bowl and repeat process for remaining eggs.

Eggs Benedict

1. Heat a large saute pan over medium heat. Sear Canadian bacon on each side to warm through, 1 to 2 minutes per side.
2. Toast English muffins and top each half with a slice of Canadian bacon, poached eggs, and hollandaise sauce.
3. Garnish with a sprinkling of paprika and chopped chives.

Nutrition Facts