Eggs Benedict⚓︎
Based on https://cooking.nytimes.com/recipes/1018626-eggs-benedict
Personal rating:
Ingredients⚓︎
Benedict and Assembly⚓︎
- 4 english muffins, split
- 8 slices Canadian bacon or thick-cut ham
- 2 tbsp unsalted butter
- 1/4 cup chopped chives
- 2 tbsp parsley
- flaky sea salt
- pepper
Hollandaise⚓︎
- 1/2 cup (1 stick) unsalted butter
- 3 large egg yolks
- 2 tsp fresh lemon juice (1/4 lemon)
- 1/4 teaspoon cayenne or hot paprika
- salt, kosher
- pepper
Poached Eggs⚓︎
- 1 tbsp white distilled vinegar
- salt, kosher
- 8 large eggs
- egg poaching cups, metal or silicone
Recipe⚓︎
Prep⚓︎
- Melt butter, pour in glass juicer, prep lemon and cayenne in cup then check blender speed. Let cool slightly if using a plastic blender
- Cut up fruit for side dish and prep table
Hollandaise⚓︎
- Melt butter in a small pot over medium heat until it’s foamy but not yet beginning to brown, 3 to 4 minutes
- Place egg yolks and 2-3 tsp water in a blender. Start blending and very slowly add the hot, melted butter until incorporated then add the lemon juice, cayenne, salt, and pepper
- Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin. Set aside at room temperature
Toppings⚓︎
- In parallel to the Hollandaise step…
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium–high heat until golden brown and just crisp at the edges, about 6 minutes.
- Poach the eggs:
- Bring a large pot of water to a boil, then reduce to low. Add 1 tbsp of vinegar
- Over a small bowl, crack the egg in a fine mesh sieve to let the liquidy part drain, then transfer the remaining yolk and white to a small bowl and pour into the pot
- Cook for 3 minutes and remove with a slotted spoon
- Thoroughly toast the English muffins until crisp and golden brown–they will need to be sturdy
Assemble⚓︎
- Butter the eight halves of English muffin on a plate and butter them generously. Top each with a slice of selected meat, poached egg, then spoon hollandaise sauce. Sprinkle with chives, parsley, flaky sea salt, and black pepper.
Notes⚓︎
- The tricky part of this recipe is to get everything hot and served at the same time