We are Eggs Benedict obsessed. The endless search of the perfect runny yolks and fully cooked whites is what my Sundays are made of. Traveling the world has given us the chance to try them in many places, but nowhere is quite like our very own kitchen.
Restaurants make this dish look like a work of art, but you don’t need to be a trained chef to whip this perfect brunch dish up.
What is Eggs Benedict? Traditionally, a poached egg, slice of ham, on a toasted English muffin, covered in Hollandaise Sauce. Ours is a bit different. Why? Bacon.
What you’ll need:
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
4 slices Canadian bacon + 4 slices of cooked, crispy bacon
4 English muffins, split
1 teaspoons white vinegar
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chives, for garnish
Yield: 2 servings
In a bowl, whisk the egg yolks and lemon juice together until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Tip: If you over cook, add a drop of milk to the eggs to save them.
Slowly pour in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the Eggs Benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Tip: Consistency should be similar pancake batter.
Brown the Canadian bacon in a skillet and toast the English muffins.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break each of the eggs into the water taking care not to break the yolk. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is solid white and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half. Break or cut your bacon into halves. Place 2 halves on top of the Canadian Bacon. Followe the bacon slices with a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with green onions.
Tip: Hollandaise Sauce does not reheat well. Make only what you will eat right away.
Enjoy your perfect Eggs Benedict, and let us know how they turned out!