Bon Temps Bennies Recipe
Eggs benedict on a toasted english muffin with hollandaise sauce.
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Ingredients
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For the Eggs Benedict
For the Hollandaise Sauce
Method
Cooking the Eggs Benedict
- 1
Toast the English Muffins
Slice the English muffins in half and toast them until golden brown. Set aside.
- 2
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional) to help the egg whites hold together. Crack each egg into a small bowl, then gently slide into the simmering water. Cook for about 3-4 minutes for soft yolks, or longer if desired. Remove with a slotted spoon and let drain.
- 4
Assemble the Bennies
On each toasted English muffin half, layer a slice of Canadian bacon, followed by a poached egg. Season with salt and black pepper to taste.
Making the Hollandaise Sauce
- 5
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat until it’s completely melted and just starting to bubble. Remove from heat and let it cool slightly.
- 6
Whisk the Egg Yolks
In a stainless steel bowl, whisk together the egg yolks, lemon juice, Dijon mustard, and a pinch of salt until the mixture is pale and thick.
- 7
Combine and Emulsify
Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy. If the sauce is too thick, you can whisk in a few drops of warm water to reach your desired consistency.
- 8
Serve
Drizzle the hollandaise sauce over the assembled Eggs Benedict. Garnish with fresh parsley. Serve immediately.