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| A little too much Hollandaise. But Hey! Who is counting? |
Eggs Benedict
Prep/Total Time: 35 Minutes
Ingredients for
Hollandaise Sauce:
Ingredients for English Muffin, Eggs & Bacon:
Instructions:
To make hollandaise:
1. Fill a double boiler part way with water, making sure the water does not touch the top of the pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolk, lemon juice, white pepper, Worcestershire sauce, and 1 Tbsp water.
2. Add the melted butter to egg yolk mixture 1 or 2 Tbsp at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
To prep eggs, eacon and English Muffins
3. Preheat oven on broiler setting. To poach eggs: fill large saucepan with 3 inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 ½ to 3 minutes. Yolks should still be soft in the center. Remove eggs from water with a slotted spoon and set on a arm plate.
4. While eggs are poaching, brown the bacon in a medium skillet over medium heat and toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
- 4 egg yolks
- 3 ½ Tbsp lemon juice
- 1 pinch ground white pepper
- 1/8 tsp Worcestershire sauce
- 1 Tbsp water
- 1 cup butter, melted
- ¼ tsp salt
Ingredients for English Muffin, Eggs & Bacon:
- 8 eggs
- 1 tsp distilled white vinegar
- 8 strips Canadian style bacon
- 4 English muffins, split
- 2 Tbsp butter soften
Instructions:
To make hollandaise:
1. Fill a double boiler part way with water, making sure the water does not touch the top of the pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolk, lemon juice, white pepper, Worcestershire sauce, and 1 Tbsp water.
2. Add the melted butter to egg yolk mixture 1 or 2 Tbsp at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
To prep eggs, eacon and English Muffins
3. Preheat oven on broiler setting. To poach eggs: fill large saucepan with 3 inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 ½ to 3 minutes. Yolks should still be soft in the center. Remove eggs from water with a slotted spoon and set on a arm plate.
4. While eggs are poaching, brown the bacon in a medium skillet over medium heat and toast the English muffins on a baking sheet under the broiler.
5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Printable Recipe Here!
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