Eggs Benedict
Breakfasts • British
Description
Eggs Benedict
Ingredients
- Salt to taste
- Table vinegar 0 fl oz
- Chocolate eggs 4 pieces
- English muffins 2 pieces
- Butter 0 oz
- Canadian bacon 4 slices
- Salted Butter 5 oz
- Egg white 3 pieces
- Meyer Lemon Juice 0 fl oz
- White Pepper (whole) to taste
Step-by-Step Guide
Step 1
Prepare the eggs. In a medium skillet over medium heat, bring water to a boil, add salt and vinegar. Crack the eggs into 4 small bowls. Gently slide the eggs into the simmering water, turn off the heat, cover the skillet, and cook the eggs until the whites are set. This will take about 4 minutes. Use a slotted spoon to transfer the eggs to a bowl of ice water.
Step 2
Preheat the oven to 100°C (212°F). Cut the English muffins in half and toast them in the oven. Spread warm butter on the muffins, place them on plates, and keep them in the oven to stay warm. Melt the remaining butter in a skillet and fry the bacon. Place the crispy bacon slices on the muffins.
Step 3
Prepare the hollandaise sauce. Melt the unsalted butter over low heat. In another skillet, combine the egg yolks, lemon juice, 15 ml of water, season with salt and pepper, and cook over medium heat, whisking constantly until the sauce thickens. Remove the skillet from the heat and whisk in the melted butter, one tablespoon at a time, until the sauce is thick.
Step 4
In the skillet with boiling water, reheat the poached eggs, then transfer them to paper towels using a slotted spoon to drain the water. On each muffin with bacon, place 1 egg and 15 ml of sauce. Garnish with parsley and serve. Enjoy your meal!
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