Eggs Benedict
Original recipe from Allrecipies.
Servings:
4 servings
Components
Hollandaise Sauce
Ingredients
1/4 tsp salt
1 tsp distilled white vinegar
8 eggs
8 strips Canadian-style bacon
4 English muffins, split
2 tbsp butter, softened
Directions
Make hollandaise sauce first, instructions below.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil.
Reduce heat to medium-low, pour in vinegar, and keep water at a gentle simmer.
Crack an egg into a separate small bowl then gently slip egg into simmering water all at once, holding the bowl just above the surface of water.
Repeat with the remaining eggs. Cook eggs until whites are firm and yolks have thickened but are not hard, 2 1/2 to 3 minutes.
Remove eggs from water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven’s broiler.
Toast English muffins on a baking sheet under the preheated broiler after making bacon.
Brown bacon in a medium skillet over medium-high heat.
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.
Hollandaise Sauce
Hollandaise Sauce
Original recipe from Allrecipies.
Ingredients
4 egg yolks
3 1/2 tbsp lemon juice
1 tbsp water
1/8 tsp Worcestershire sauce
1 pinch ground white pepper
1 tsp hot water, or more as needed (Optional)
1 cup butter, melted
1 pinch salt
Directions
In the top of a double boiler over simmering water, whisk egg yolks, lemon juice, 1 tbsp of water, Worcestershire sauce, and white pepper.
Add melted butter, 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 of the butter is incorporated.
Whisk in salt, then remove top of double boiler from heat. Place a lid over the sauce to keep warm.