- Yield: 6 Eggs Benedict
Ingredients
For the hollandaise:
- Pinch of salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1/2 cup unsalted butter, melted
- 1 tablespoon freshly squeezed lemon juice
- 4 egg yolks
For the Eggs Benedict:
- 3 English muffins, split in half
- 6 slices Canadian bacon
- 6 eggs
Instructions
For the hollandaise:
- In a small bowl whisk the egg yolks and lemon juice together. Whisk until the egg yolks are a pale yellow color and have doubled in volume.
- Place the bowl of egg yolks over a small saucepan that contains simmering water (the water should not touch the bottom of the bowl)
- Continue to whisk for 1-2 minutes. Slowly pour in the melted butter while you whisk.
- Whisk until the sauce has thickened and has doubled in volume.
- Remove from heat, whisk in the paprika, pepper and salt.
- Cover and set aside. If the sauce gets too thick, whisk in a few drops of warm water.
For the Eggs Benedict:
- Heat the Canadian bacon in a sauce pan until hot. Set aside.
- Toast the English muffins under and broiler. (Don't burn them!)
- Fill a large pot half full of water. Bring to a slow boil.
- Break the first egg into a measuring cup. Slowly pour the egg into the water. Let cook for 2-3 minutes or until the clear egg has turned white and yolk remains soft. Remove with a slotted spoon and set aside. (I normally lay paper towel on a plate for these to sit while I'm cooking all of the eggs)
- Repeat with remaining eggs.
To Assemble
- Lay a piece of Canadian bacon on top of each English muffin half.
- Top the bacon with a poached egg and spoon hollandaise sauce over the egg.
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