D.o.m. - Bénédictine Recipe
Make D.o.m. - Bénédictine Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Hollandaise Sauce Ingredients
Garnish Ingredients
Method
Preparing the Base
- 1
Poaching the Eggs
Fill a large pot with water and bring it to a gentle simmer. Crack the eggs into individual small bowls. Create a gentle whirlpool in the water with a spoon and carefully slide each egg into the water. Poach for 3-4 minutes until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a towel to drain.
- 2
Toasting the Muffins
While the eggs are poaching, split the English muffins in half and toast them until golden brown.
- 3
Cooking the Bacon
In a skillet over medium heat, cook the Canadian bacon for 2-3 minutes on each side until lightly browned and heated through.
Making the Hollandaise Sauce
- 4
Preparing the Sauce
In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thick and pale. Set the bowl over a pot of simmering water (double boiler), making sure the bowl doesn't touch the water.
- 5
Emulsifying the Butter
Slowly drizzle in the melted butter while continuously whisking until the sauce is thick and creamy. Season with salt and cayenne pepper to taste. Remove from heat and keep warm.
Assembling the Dish
- 6
Putting It All Together
On each plate, place a toasted half of the English muffin. Top with a slice of Canadian bacon, then carefully place a poached egg on top. Drizzle generously with hollandaise sauce.
- 7
Garnishing
Chop the fresh parsley and chives. Sprinkle over the assembled dish for garnish.
