Classic Eggs Benedict
ID: b371a7fe...
A traditional, old-fashioned Eggs Benedict featuring perfectly poached eggs utilizing a unique straining trick, a rich yet airy handmade whisked Hollandaise sauce, griddled Canadian bacon, and toasted English muffins topped with fresh chives.
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🍳 Cooking Flow
Griddle the English muffins and Canadian bacon until toasted and warmed. → Whisk egg yolks, whole egg, and lemon juice over a double boiler, then slowly whisk in warm melted butter to emulsify into a Hollandaise sauce. → Strain raw eggs in a colander to remove thin whites, then poach them in a gentle water vortex for 2-3 minutes. → Assemble by layering English muffins, bacon, poached eggs, and warm Hollandaise sauce. Garnish with chopped chives.
Cooking Steps
Brief Cooking Order
Griddle the English muffins and Canadian bacon until toasted and warmed. → Whisk egg yolks, whole egg, and lemon juice over a double boiler, then slowly whisk in warm melted butter to emulsify into a Hollandaise sauce. → Strain raw eggs in a colander to remove thin whites, then poach them in a gentle water vortex for 2-3 minutes. → Assemble by layering English muffins, bacon, poached eggs, and warm Hollandaise sauce. Garnish with chopped chives.
Introduction
A traditional, old-fashioned Eggs Benedict featuring perfectly poached eggs utilizing a unique straining trick, a rich yet airy handmade whisked Hollandaise sauce, griddled Canadian bacon, and toasted English muffins topped with fresh chives.
Step 1
Butter a griddle or skillet and toast the split English muffins until golden brown and crisp.
Step 2
Prepare the eggs for the Hollandaise sauce. Separate one egg to get the yolk, and combine it with one whole egg in a metal bowl. Add a pinch of salt and whisk thoroughly.
Step 3
Cut about 60g (1/2 stick) of butter and melt it completely in the microwave or a small saucepan.
Step 4
Place the Canadian bacon on the griddle next to the muffins to warm through and lightly brown.
Step 5
Set up a double boiler by simmering water in a pot. Place the bowl containing the egg mixture over the steam and whisk constantly.
Ingredients List
Important Notes
Using very fresh eggs is highly recommended for poaching as they hold their shape much better.
Straining the eggs in a mesh strainer prior to poaching removes the loose, watery whites, which is the key to achieving a neat shape without messy wisps.
Using whole butter instead of clarified butter retains milk solids, giving the Hollandaise sauce a fresher, milkier flavor profile.
Keep the Hollandaise sauce warm over the double boiler (off the direct heat) until ready to serve, as it does not reheat easily once cooled.
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