Eggs Benedict

2 tsp. white wine vinegar
8 large eggs
2 Tbsp. salted butter, softened
4 English muffins, split in half
8 1/2-inch thick rounds of Canadian bacon
Hollandaise sauce
Pinch of paprika for garnish (optional)
Thinly sliched fresh chives for garnish (optional)

Pour enough water into a 10 to 12-inch skillet so it is 3/4 full. Add vinegar, bring to simmer over medium-high heat.
Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower heat to medium low and simmer until eggs are just set, about 3 minutes. Yolks should still be runny.
Remove eggs from skillet with slotted spoon and set aside on a warm paper towel lined plate. If eggs have feathered, you can trim now.

Meanwhile, toast and butter the muffin halves.

Heat skillet over medium high heat and cook bacon, flipping once, until heated through and browned in spots.

Hollandaise sauce: (Whisk it over simmering water so the egg yolks cook gently and don't curdle)

4 large egg yolks
2 Tbsp. fresh lemon juice
1 tsp. Dijon mustard (optional)
6 oz. (12 tbsp) unsalted butter, melted
Pinch of cayenne or a few drops of hot pepper sauce
Kosher salt

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 (if using) until well combined. Whisk in the butter gradually in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, about 1-2 minutes. 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 salt to taste. Keep the sauce warm in its bowl over the simmering water until ready to use.

To prepare:
Put two muffin halves on a warm plate, top each with a slice of bacon, a poached egg, then spoon over about 1/4 cup of the hollandaise sauce. Garnish with paprika and chives (if using) Serve immediately

Category:

Howto & Style

Tags:

• how
• to
• make
• eggs
• benedict
• with
• hollandaise
• sauce
• recipe
• instructions
• cooking
• food
• kitchen
• howto
• how-to