I love getting up early on a Saturday or Sunday and making a special breakfast to celebrate the weekend. This weekend give Eggs Benedict a try. Don’t be scared – it is really easy and really worth it!
Hollandaise has the reputation for being difficult to make, but with this recipe, it is a snap. It has the right balance of velvety goodness with a hint of citrus and spice. Make the hollandaise first, and then poach the eggs. While the eggs poach, toast the English muffins and brown the Canadian bacon. Working in this order allows you to finish everything just about at the same time.
2 egg yolks
1 teaspoon water
1/8 teaspoon sugar
6 tablespoons unsalted butter, chilled and cut into small pieces
1/8 teaspoon kosher salt – omit if using salted butter
2 teaspoons freshly squeezed lemon juice
1/4 teaspoon cayenne pepper
2 teaspoons white vinegar
4 slices Canadian bacon
2 English muffins, split
Salt and pepper, to taste
Pour 3 inches of water into a medium pot; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks, 1 teaspoon water and sugar in a medium heat safe mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes.
Place the bowl over the simmering water and whisk constantly for 3 to 5 minutes, until the mixture thickens slightly.
Remove the bowl from over the pot and gradually add the butter, 1 piece at a time, whisking until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it stays warm. Do not add all butter at once or the sauce will break. Wait until a piece is completely incorporated before adding another piece.
After all butter is incorporated, add the salt, lemon juice, and cayenne pepper. Keep warm on stovetop.
Fill a medium pot halfway with water; add the white vinegar. Bring to a slow boil.
Gently break 1 of the eggs into a small bowl and then pour carefully into the water. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
Brown the bacon in a medium skillet over medium heat and toast the English muffins.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Season with cayenne pepper, if desired.
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