Classic Eggs Benedict
| Method | |
Ingredients
2 tsp. white wine vinegar (10 m)L
4 large eggs
2 Tbs. salted butter, softened (30 mL)
2 English muffins, split in half
4 slices peameal bacon
Cooking Difficulty
Toast and butter the muffin halves so they are ready when the eggs are ready.
Heat a frying pan over medium-high heat and cook 4 slices of the peameal bacon, turning once, about 1 -2 minutes per side. Place one slice of peameal bacon on one buttered muffin half.
Pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring just to a simmer over medium-high heat. Gently break one egg into a custard cup and slip the egg into the water down the edge of the skillet. Repeat until all eggs are used up. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. Remove the eggs from the skillet with a slotted spoon and allow the excess water to drain back into the skillet.
To serve, put one muffin half on a warm plate, top each with a slice of the bacon and a poached egg, and spoon over about 3 tbs (50 mL) of the hollandaise sauce. Serve with chilled fresh fruits on the side.
Hollandaise Sauce
Ingredients
- 4 large egg yolks
- 2 Tbs. fresh lemon juice; 30 mL
- 1 tsp. Dijon mustard 5 mL
- ¾ cup unsalted butter, melted 175 mL
- Pinch of cayenne or a few drops of hot pepper sauce salt to taste
Cooking Instructions
Position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. In the bowl, whisk the yolks, lemon juice, and mustard until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick (about 1 -2 minutes)enough for the whisk to leave tracks that hold for a couple of seconds. If the sauce is too thick, whisk in a few drops of hot water to thin it. Whisk in the cayenne or hot sauce and season to taste with salt. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.
