BREAKFAST - Eggs Benedict

By Aemelia

Ingredients

• hollandaise sauce
• 3/4 cup unsalted butter (1 1/2 stick)
• 3 egg yolks
• 1 tablespoon water
• 1 tablespoon lemon juice
• pinch salt
• pinch pepper
• 8 eggs
• 1 tsp vinegar
• 4 english muffins
• 8 pieces of Canadian back bacon or Smoked Ham
• pinch cayenne (optional)

Details

Servings 4
Adapted from milkandhoneycafe.blogspot.com

Preparation

Step 1

make hollandaise sauce
1. Remove 2 tablespoons of the butter and keep cold. In small saucepan, melt remaining butter; keep warm.
2. In double-boiler bowl or in heat-safe stainless steel bowl, whisk egg yolks until thickened and pale. Whisk in water and lemon juice. Add 1 tablespoon of the cold butter.
3. Place bowl over saucepan of1 1/2- inches (4 cm) barely simmering water; whisk until bottom of pan can be seen between whisks and wires of whisk become lightly coated, 1 to 2 minutes.
4. Remove from heat, immediately whisk in remaining cold butter to stop the cooking of the yolks.
5. By driblets, whisk in enough of the melted butter to thicken to consistency of whipping cream. Increasing amount of butter slightly, whisk in remaining butter. Season with salt and pepper.

set up eggs benedict
1. To Poach Eggs: 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.

2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins.

3. Place 2 muffins on each place and spread toasted muffins with softened butter. Top each one with a slice of bacon or ham, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with cayenne pepper and serve immediately.