Eggs Benedict
ID: abef539d...
A classic brunch favorite featuring toasted, buttered English muffins topped with savory Canadian bacon, perfectly poached eggs, and a rich, velvety Hollandaise sauce garnished with fresh chives.
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🍳 Cooking Flow
Whisk egg yolks, lemon juice, and seasonings in a double boiler, then slowly whisk in melted butter to create the Hollandaise sauce. → Warm the Canadian bacon in a skillet and toast the split English muffins under the broiler. → Poach the eggs in gently simmering water with vinegar for 2.5 to 3 minutes, then drain on paper towels. → Assemble by layering toasted muffin, butter, bacon, poached egg, warm Hollandaise sauce, and fresh chives.
Cooking Steps
Brief Cooking Order
Whisk egg yolks, lemon juice, and seasonings in a double boiler, then slowly whisk in melted butter to create the Hollandaise sauce. → Warm the Canadian bacon in a skillet and toast the split English muffins under the broiler. → Poach the eggs in gently simmering water with vinegar for 2.5 to 3 minutes, then drain on paper towels. → Assemble by layering toasted muffin, butter, bacon, poached egg, warm Hollandaise sauce, and fresh chives.
Introduction
A classic brunch favorite featuring toasted, buttered English muffins topped with savory Canadian bacon, perfectly poached eggs, and a rich, velvety Hollandaise sauce garnished with fresh chives.
Step 1
Separate 4 eggs, placing the yolks in a small bowl to use for the Hollandaise sauce.
Step 2
Juice 2 to 3 lemons to yield 3 1/2 tablespoons of fresh juice, straining out any seeds.
Step 3
Prepare a double boiler by filling the bottom pot partially with water and bringing it to a gentle simmer.
Step 4
Melt 1 cup of butter in a small saucepan over low heat.
Step 5
Place the 4 egg yolks into the top of the double boiler and whisk them together.
Ingredients List
Important Notes
Ensure the water in the bottom of the double boiler does not touch the bottom of the upper bowl to prevent scrambling the egg yolks.
Adding white vinegar to the poaching water helps the egg whites set faster and maintain a rounder shape.
Using a small cup to slip the eggs into the water keeps the yolk intact and helps prevent the white from spreading out too much.
For a spicy variation, you can replace the Worcestershire sauce with a few drops of Sriracha or hot sauce in the Hollandaise.
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