Classic Eggs Benedict
ID: 66c19bcd...
A timeless brunch classic featuring perfectly toasted English muffins topped with warm Canadian bacon, beautifully poached runny eggs, and a rich, velvety homemade hollandaise sauce enhanced with white wine and lemon.
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🍳 Cooking Flow
Melt unsalted butter and skim off the white foam to make clarified butter. → Whisk egg yolks, lemon juice, and white wine over a double boiler, slowly emulsifying with warm clarified butter to create the hollandaise sauce. → Sear Canadian bacon in a skillet and toast English muffins until golden. → Poach the eggs in simmering vinegar-spiked water using the vortex method for about 3 minutes. → Assemble toasted muffins with bacon, poached eggs, hollandaise sauce, and fresh herbs.
Cooking Steps
Brief Cooking Order
Melt unsalted butter and skim off the white foam to make clarified butter. → Whisk egg yolks, lemon juice, and white wine over a double boiler, slowly emulsifying with warm clarified butter to create the hollandaise sauce. → Sear Canadian bacon in a skillet and toast English muffins until golden. → Poach the eggs in simmering vinegar-spiked water using the vortex method for about 3 minutes. → Assemble toasted muffins with bacon, poached eggs, hollandaise sauce, and fresh herbs.
Introduction
A timeless brunch classic featuring perfectly toasted English muffins topped with warm Canadian bacon, beautifully poached runny eggs, and a rich, velvety homemade hollandaise sauce enhanced with white wine and lemon.
Step 1
Clarify the butter by melting 3 sticks of unsalted butter in a small saucepan over medium heat. Allow the milk fats to rise to the top as a white foam, skim them off thoroughly with a spoon or ladle, and strain the remaining clear gold liquid.
Step 2
Set up a double boiler by heating a medium pot of water over medium heat. In a large metal bowl, vigorously whisk together 4 egg yolks, the juice of 1/2 a lemon, and 1/4 cup of white wine until light and frothy.
Step 3
Place the bowl over the simmering pot of water. Whisk continuously and vigorously until the mixture becomes very thick, foamy, and no liquid remains at the bottom of the bowl.
Step 4
Slowly drizzle in 4 to 6 ounces of the warm clarified butter while continuing to whisk constantly. Once completely emulsified and thick, remove the bowl from the heat, season with sea salt and cayenne pepper, and set aside.
Step 5
Bring a separate pot of water to a gentle simmer for poaching. Meanwhile, melt 2 tsp of unsalted butter in a skillet over medium heat and sear the Canadian bacon slices on both sides until lightly browned. Turn off the heat but leave the bacon in the pan to stay warm.
Ingredients List
Important Notes
Do not discard the skimmed milk solids from clarifying the butter; they can be used to flavor popcorn, sauces, or other baked goods.
Using white wine instead of water in the hollandaise base provides a deeper, more complex flavor profile.
If the egg yolks start scrambling while whisking over the double boiler, instantly lift the metal bowl off the heat to cool it down while keeping up the whisking motion.
Adding vinegar to the poaching water helps whites coagulate quicker, and the vortex method wraps the whites neatly around the yolk.
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