Eggs Benedict
Content
Eggs Benedict
Yield: serves 4
Time: 45 minutes
INGREDIENTS
Eggs:
8 fresh eggs
1 tablespoon white vinegar
Hollandaise:
1 tablespoon whole black peppercorns
1 teaspoon Kosher salt
3 tablespoons water
1/2 minced shallot
2 large egg yolks
2 cups clarified butter
1/4 cup warm water
A pinch cayenne pepper
A pinch of kosher salt
Bacon and Muffins:
8 slices Canadian bacon
4 English muffins, split in half and toasted
2 cups Hollandaise sauce (recipe follows)
2 tablespoons chopped chives, for garnish
DIRECTIONS
Begin by making the hollandaise simmer peppercorns, salt and shallots with
vinegar to make a reduction until it is just about dry, 2-3 minutes. Add warm
water to the vinegar reduction then pour through a strainer into a large
mixing bowl. Add the egg yolks and set up a double-boiler by placing the
bowl over a pot of simmering water. Using a balloon whisk, mix constantly
over the heat until the yolks become pale and increase in volume. Remove
the bowl from the heat and gradually pour in the warm melted butter as you
whisk. Keep whisking until fully incorporated then season with salt and
cayenne. Keep warm.
Now prepare bacon place a non-stick saute pan over medium-high heat. Add
the Canadian bacon and saute 2-3 minutes on both sides until heated
through and slightly caramelized (you can alternatively bake in the oven to
crisp up too).
Place a slice of bacon on each half of English muffin, 2 per person.
Now poach the eggs to a large pan add 2-inches of water, and vinegar and
bring to a gentle simmer over medium heat -- the water should barely be
moving.
Using a spoon swirl the water in a circular motion to create a whirlpool effect.
Working with one egg at a time, crack it into a small dish then slide it gently
into the pan. Cook until the whites are set and opaque, about 3 minutes.
Remove the eggs from the water with a slotted spoon and trim the edges to
tidy them up if necessary. Place 1 egg on each half of toasted English muffin,
pour 1/4 of a cup of hollandaise sauce over the top of each egg. Garnish with
finely chopped chives.
Yield: serves 4
Time: 45 minutes
INGREDIENTS
Eggs:
8 fresh eggs
1 tablespoon white vinegar
Hollandaise:
1 tablespoon whole black peppercorns
1 teaspoon Kosher salt
3 tablespoons water
1/2 minced shallot
2 large egg yolks
2 cups clarified butter
1/4 cup warm water
A pinch cayenne pepper
A pinch of kosher salt
Bacon and Muffins:
8 slices Canadian bacon
4 English muffins, split in half and toasted
2 cups Hollandaise sauce (recipe follows)
2 tablespoons chopped chives, for garnish
DIRECTIONS
Begin by making the hollandaise simmer peppercorns, salt and shallots with
vinegar to make a reduction until it is just about dry, 2-3 minutes. Add warm
water to the vinegar reduction then pour through a strainer into a large
mixing bowl. Add the egg yolks and set up a double-boiler by placing the
bowl over a pot of simmering water. Using a balloon whisk, mix constantly
over the heat until the yolks become pale and increase in volume. Remove
the bowl from the heat and gradually pour in the warm melted butter as you
whisk. Keep whisking until fully incorporated then season with salt and
cayenne. Keep warm.
Now prepare bacon place a non-stick saute pan over medium-high heat. Add
the Canadian bacon and saute 2-3 minutes on both sides until heated
through and slightly caramelized (you can alternatively bake in the oven to
crisp up too).
Place a slice of bacon on each half of English muffin, 2 per person.
Now poach the eggs to a large pan add 2-inches of water, and vinegar and
bring to a gentle simmer over medium heat -- the water should barely be
moving.
Using a spoon swirl the water in a circular motion to create a whirlpool effect.
Working with one egg at a time, crack it into a small dish then slide it gently
into the pan. Cook until the whites are set and opaque, about 3 minutes.
Remove the eggs from the water with a slotted spoon and trim the edges to
tidy them up if necessary. Place 1 egg on each half of toasted English muffin,
pour 1/4 of a cup of hollandaise sauce over the top of each egg. Garnish with
finely chopped chives.
