Eggs Benedict

This one was somewhat of a challenge for me - I was fulfilling a request for Eggs Benedict so it was a little different approach than my usual perusing of recipes and spotting something I’m excited to try, this one was chosen for me 😬. But, obviously it went well, or you wouldn’t be reading about it right now! So here we go - how to make delicious Eggs Benedict!

INGREDIENTS

For the Hollandaise Sauce -

2 large egg yolks
2 Tbsp lukewarm water
2 tsp fresh lemon juice
1/2 tsp dijon mustard
1/2 cup unsalted butter
1/4 tsp fine sea salt
1/8 tsp cayenne pepper

For the muffins -

2 English muffins, halved
Butter, to toast muffins
4 slices Canadian bacon or crispy bacon
4 large eggs to poach (very fresh eggs work best)
1 Tbsp white vinegar for poaching eggs
cayenne pepper, to garnish
chives or dill, to garnish

First make the Hollandaise Sauce -

Separate the egg yolks from the egg whites. Add the egg yolks to a small saucepan with water, lemon juice, dijon, and whisk until well-combined. Cut the butter into small pieces and stir them into the egg mixture.

Place the pot over medium-low heat, whisking the mixture constantly. As the butter melts, it will get a little frothy. Continue whisking constantly for about 3 minutes or until the mixture starts to thicken and then remove from heat. The sauce should be thick enough to coat the back of a spoon.

Season with salt and cayenne pepper, adding more or less seasoning to taste. Cover to keep warm while you prepare the eggs and english muffins. If the sauce gets too thick, whisk in a teaspoon of warm water to loosen it up.
For the poached eggs -

Select a pot size that will hold your 4 eggs and then add water to about 3 inches deep. Add 1 tablespoon of vinegar and bring to a simmer. The simmer should show some movement or tiny bubbles from the bottom, but the surface of the water should not be bubbling at all.

In a large skillet, sauté your meat until hot and golden, then transfer to a plate and cover to keep warm.

Melt 2 teaspoons of butter on the same skillet and add English muffins cut-side down to toast until golden brown. Remove the skillet from the heat, leaving the muffins in the skillet to keep warm.

Once the water is barely simmering, prepare the eggs by cracking them over a fine mesh sieve before transferring them to an individual ramekin or small dish. This strains off the liquid outside of the egg white sack. This is not completely necessary, however it will keep the “straggely” parts from straying away from the egg. Once your eggs are strained and in bowls you can add them all at the same time to your pot of water. Set a timer for 4 minutes and then they will be done.

While the eggs cook, assemble the Benedict’s by placing the English muffin halves on serving plates cut-side up. and top with the meat. Remove the eggs from the water with a slotted spoon and place the egg over the meat. Pour the hollandaise sauce over the eggs, dividing the hollandaise equally between the 4 eggs. Sprinkle the top with cayenne pepper and garnish with chives.

This was a great breakfast for a special event and just to have something a little different from the normal routine. Thank you to Natasha’s Kitchen for the recipe inspiration. Enjoy!