Eggs Benedict Recipe
The combination of surfaces and flavors—crispy biscuit, salty meat, smooth egg yolk, and tart sauce—makes Eggs Benedict a dish that never goes out of fashion.
Equipment
- 1 Saucepan
- 1 Slotted spoon
- 1 Mixing bowl
- 1 Whisk
- 1 Toaster or oven
Ingredients
- 4 English muffins, split and toasted
- 8 slices Canadian bacon or ham
- 8 large eggs
- 1 tbsp vinegar
For the Hollandaise Sauce:
- 3 large egg yolks
- ½ cup unsalted butter, melted
- 1 tbsp lemon juice
- Salt and cayenne pepper to taste
Instructions
- Toast the Biscuits: Cut the English biscuits in half and toast them until brilliant and firm.
- Cook the Bacon: Warm Canadian bacon or ham cuts in a container for around 1–2 minutes on each side.
- Poach the Eggs: Fill a pot with stewing water and include a sprinkle of vinegar.Tenderly split each egg into the water.Cook for 3–4 minutes until the egg whites are set but yolks are delicate.Lift out with a opened spoon and deplete
- Make the Hollandaise Sauce: Whisk egg yolks and lemon juice over stewing water.Gradually include dissolved butter whereas whisking until rich.Season with salt and a squeeze of cayenne pepper
- Amass the Dish: Put toasted biscuit parts on a plate.Best each with bacon, a poached egg, and spoon over the sauce.
- Serve and Appreciate Decorate with parsley or chives, on the off chance that you like.
Notes
Utilize new eggs for poaching; the whites will hold together way better.
Keep Hollandaise warm, not hot, to anticipate turning sour.
Toast biscuits fair some time recently serving for best surface.
Utilize a blender for an simpler Hollandaise arrangement.