Eggs Benedict with English Muffins

Ingredients

• English muffins 1 piece
• Chicken Egg 2 pieces
• Bacon 5 oz
• Butter 5 oz
• Whole egg 2 pieces
• Champagne Vinegar 1 tablespoon
• Leek to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Fill two saucepans with water: fill the first one almost completely (for poaching an egg) and the second one a quarter full (for the water bath). Place both on medium heat.

Step 2

Place the bacon in a cold skillet and turn on medium heat. Cook until it is nicely browned and crispy, turning occasionally.

Step 3

Melt the butter.

Step 4

Place a heatproof bowl over a saucepan of boiling water and whisk two egg yolks with vinegar in it.

Step 5

Whisk vigorously until the yolks begin to thicken. Then, in a thin stream, gradually add the melted butter while continuing to whisk.

Step 6

When the sauce reaches a consistency similar to thick sour cream, add salt and pepper. Remove the sauce from the double boiler and set it aside.

Step 7

Cut the muffin in half and toast it in a dry skillet.

Step 8

Crack one egg into a bowl. From the bowl, gently transfer the egg into a saucepan with softly simmering water.

Step 9

Gently swirl the spreading egg white to cook the egg until ready, which will take about 2 minutes. Use a slotted spoon to remove the egg and drain it on a paper towel. Repeat all the steps with the second egg.

Step 10

Pat the cooked bacon dry with a paper towel and cut it in half. Place a brioche on each plate, top it with bacon, and then add an egg. Drizzle the egg with hollandaise sauce.

Step 11

Garnish the eggs Benedict with chopped onion and serve.