If you make this Eggs Benedict, be sure to tag me on Instagram! (@zafo0d)
INGREDIENTS
1 tablespoon distilled white vinegar
4 large eggs
1 tablespoon unsalted butter, plus more for spreading
6 slices cooked Canadian bacon, or whichever bacon you prefer
2 English muffins, split and toasted
Chopped fresh chives, for topping
HOLLANDAISE SAUCE
4 tablespoons unsalted butter
2 large egg yolks
2 teaspoons fresh lemon juice
Pinch of cayenne pepper
Pinch of salt
INSTRUCTIONS
Make the hollandaise sauce: Melt the butter in a small bowl in the microwave. Set aside. Heat about 1 inch of water in medium saucepan over medium heat until steaming but not simmering. Combine the egg yolks, 1 tablespoon water and 1 teaspoon lemon juice in a medium stainless-steel bowl. Set the bowl on the saucepan (do not let the bowl touch the water). Cook, whisking constantly, until the egg mixture is pale yellow and thickened, about 3 to 5 minutes.
Remove bowl from saucepan; slowly pour in melted butter, a drop at a time at first, whisking constantly until thick. Whisk in the remaining teaspoon lemon juice, the cayenne and salt. If the sauce is too thick, whisk in some warm water, 1 tablespoon at a time, to loosen. Return the bowl to the saucepan of water with the heat turned off to keep warm; whisk occasionally.
Make the Eggs Benedict: Fill 2/3 of a large pot with water and place over medium-high heat until steaming with small bubbles (reduce heat as needed to maintain gentle simmer). Stir in vinegar. Crack the eggs into individual small bowls or ramekins. Carefully tip the eggs into the water, spacing them as far apart as possible. Cook until the whites are set but the yolks are still runny, 3 to 3½ minutes. Remove the eggs with a slotted spoon and transfer to a plate lined with a kitchen towel. Gently blot the eggs dry and trim off any wispy pieces.
Assemble: Top each English muffin half with a slice of Canadian bacon and a poached egg. Thin the hollandaise sauce with more warm water, if necessary, and season with salt. Spoon over the poached eggs and sprinkle with chopped chives/scallions. Serve and enjoy!
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