Eggs Benedict

 


Ingredients:

  • 2 English muffins
  • 8 eggs
  • 4 slices bacon, or protein of preference, I think ham is traditional
  • Splash of vinegar
  • 1/4 cup butter
  • 2 tsp lemon juice
  • 1 tbsp whipping cream
  • Salt and pepper to taste
Instructions:
  1. Cut two English muffins in half and toast them
  2. While the muffins are toasting, fry 4 slices of bacon. You can start making the sauce while the bacon is frying. Just make sure to keep an eye on them and take them off when they're done
  3. While bacon is frying, melt 1/4 cup butter in small saucepan
  4. In a separate bowl, separate 4 egg yolks, cracking into your hand and filtering the whites through your fingers. You won't need the whites for the rest of the recipe
  5. Whip the yolks together with 2 tsp lemon juice, 1 tbsp whipping cream, and salt and pepper to taste
  6. After the butter has melted, add 1 spoonful of butter to the egg mix, stirring until fully integrated. Repeat this process until the butter has been mixed in. Doing it by the spoonful prevents the eggs from curdling
  7. Pour egg mix back into saucepan and cook, while stirring, for another 30 seconds
  8. Remove sauce from heat and set aside to thicken. You can add another splash of cream to thin it out if necessary, but that wasn't the case for me
  9. To poach the eggs, fill a pot about 3/4 of the way and set to boil. Once boiling, reduce heat to a simmer
  10. Crack 1 egg into measuring cup and lower into simmering water until submerged. Repeat this process three more times
  11. Cook eggs in simmering water for 5 minutes
  12. While eggs are cooking, break bacon into halves and distribute them over the English muffins
  13. With a slotted spoon, lift poached eggs and place them over bacon
  14. Drizzle Hollandaise sauce over English muffins
Yield: 4 Eggs Benedicts


Description:

It was Lee-Anne's 30th birthday last Saturday and instead of making a special dinner, I made a special breakfast. When going out to diners, her favoured order is eggs Benedict. While I often make a more substantive breakfast on weekends, I only learned how to make this for her birthday this year.

It went pretty well. The Hollandaise sauce came out a little thinner than I thought it would, but on reflection I think I used table cream instead of whipping cream, so that probably accounts for it. The lemon juice came through more than I thought it would, but I like a little tartness so that was okay too.

The linked recipe calls for Canadian bacon. I think ham is traditional. Lee-Anne specifically likes the standard bacon cut for eggs Benedict, so that deviation was intentional. As I was plating them however, I could tell you that Canadian bacon and ham would make things easier, just because they're flatter so the poached eggs could rest without as much risk of popping.

I was worried about overboiling, but the eggs seemed properly poached. They look kind of like jellyfish as they cook in the simmering water.

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