*Ingredients*
- 4 eggs, poached
- 4 Canadian bacon or ham slices, toasted
- 4 English muffins, toasted
- 1 cup of Hollandaise sauce (see below for recipe)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
*Hollandaise Sauce*
- 1/2 cup (1 stick) of unsalted butter, cut into small pieces
- 1/2 cup of egg yolks
- 1/2 cup of freshly squeezed lemon juice
- 1/4 cup of white wine vinegar
- 1/4 teaspoon of cayenne pepper
- Salt and pepper to taste
*Instructions*
1. *Toast the English muffins*: Split the English muffins in half and toast until lightly browned.
2. *Cook the Canadian bacon*: Toast or grill the Canadian bacon until lightly browned.
3. *Poach the eggs*: Poach the eggs in simmering water until the whites are set and the yolks are cooked to your desired doneness.
4. *Make the Hollandaise sauce*: In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined. Set the bowl over a pot of simmering water and slowly melt the butter, whisking constantly. Remove from heat and stir in the vinegar, cayenne pepper, salt, and pepper.
5. *Assemble the dish*: To assemble the Eggs Benedict, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, a poached egg, and a spoonful of Hollandaise sauce. Garnish with parsley or chives.
*Tips*
- Use high-quality ingredients, such as farm-fresh eggs and real Canadian bacon.
- Make the Hollandaise sauce ahead of time and refrigerate or freeze until ready to use.
- Use a thermometer to ensure the water is at a simmer (around 180°F to 190°F) when poaching the eggs.
- Don't overcook the eggs or the Canadian bacon, as this can make the dish tough and rubbery.
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