FeedingTheFiya

Eggs Benedict

Adapted from: Alton Brown @ Foodnetwork.com

Servings

8Benedicts

Cook Time

30Minutes

Servings

8Benedicts

Cook Time

30Minutes

Ingredients

Benedict Base

Poached Egg

Hollandaise Sauce

Instructions

Poaching The Eggs

Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
When the whites are set. Remove the eggs from the water and set aside. Leave the water simmering (you will need it to make the Hollandaise).

Hollandaise Sauce

Melt the butter. I microwaved mine in 20 second intervals. You can also do this in a pan over low heat, just make sure the butter doesn’t brown.
In a large bowl, whisk the lemon juice and egg yolks.
Place the bowl over the pot of simmering water, make sure the bottom of the bowl doesn’t make contact with the water.
Continuously whisk the mixture while slowly pouring in the melted butter ( About 3 minutes). You are done when the sauce thicken to a consistency that can coat the back of a spoon. Mix in the cayenne pepper and salt to taste at this point.

Assembly

Over medium heat, fry the Canadian bacon (2 minutes on each side).
While the Canadian bacon is cooking, cut your English muffins in half and toast them. I used a toaster but you can butter the top and throw them onto the pan with the Canadian bacon (2-3 minutes).
To serve: place a half of the English muffin on a plate, then 1 or 2 slices of Canadian bacon, then a poached egg followed by a generous amount of Hollandaise. Garnish with chives and a dash of cayenne pepper and black pepper.

Recipe Notes

Alton Brown’s recipe

Here is an easier way to make the Hollandaise with a blender

If the Hollandaise “breaks” (if you see clumps of egg), add 1/2 – 1 tbsp of hot water and continue to whisk. Your sauce should come back together.

You will want to use 1 tbsp of vinegar for every quart of water.

This is how I poached my eggs, a way to do it without vinegar.