Eggs Benedict

Serves 4 Cook time: 35 minutes

Eggs Benedict
Adapted from m.allrecipes.com
Eggs Benedict

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Adapted from m.allrecipes.com

Ingredients

  • 4

    Egg yolks

  • 3 1/2

    tbs lemon juice

  • 1

    pinch of white pepper (can substitute black pepper, just use less and it will show in the hollandaise sauce)

  • 1/8

    tsp Worcestershire sauce

  • 1

    Tbs water

  • 1

    cup butter, melted

  • 1/4

    tsp salt

  • 8

    eggs

  • 1

    tsp distilled white vinegar

  • 8

    strips canadian-style bacon

  • 4

    english muffins, split

  • 2

    tbs butter, softened

Directions

1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer, In the top of the double boiler, whisk together egg yolks, lemon juice, pepper, worcestershire sauce, and 1 tbs water. 2. Add the melted butter to egg yolk mixture 1 or 2 tbs at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a tsp or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. 3. Preheat oven on broiler setting. To Poach Etts: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate. 4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler. (toasting will not take long, you will want them to still be a little soft) 5. Spread toasted muffins with softened butter, and top each one with a slice (or two) of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. optional--Sprinkle with chopped chives and serve immediately. *I do not own this recipe

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: