Eggs Benny Recipe
English Muffin, Canadian Bacon, Poached Eggs*
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Ingredients
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Benedict Assembly
Hollandaise Sauce
Method
Hollandaise Sauce
- 1
Prepare a double boiler
Fill a medium saucepan with about 1–2 inches (2.5–5 cm) of water and bring to a bare simmer over medium-low heat. Choose a heatproof bowl that fits snugly over the saucepan without touching the water.
- 2
Whisk yolks and lemon
In the heatproof bowl, whisk together 3 large egg yolks, 1 tablespoon fresh lemon juice, and 1 teaspoon cold water until slightly thickened and lightened in color (about 30–45 seconds).
- 3
- 4
Emulsify with butter
Very slowly drizzle in the 6 tablespoons of melted, very warm butter while whisking constantly to create a smooth, emulsified sauce. If the sauce becomes too thick, whisk in a teaspoon of warm water to loosen. If it begins to separate, whisk vigorously and temper by adding a few drops of warm water or warm butter.
- 5
Season
Remove the hollandaise from heat. Whisk in 1 teaspoon salt and 1 teaspoon cayenne pepper or a few drops of hot sauce to taste. Keep the sauce warm by placing the bowl in a warm spot or over the still-warm (but turned-off) saucepan; do not place over direct heat.
Benedict Assembly
- 6
Toast muffins and heat bacon
Split the 2 English muffins and toast or lightly butter and toast them in a skillet or toaster until golden (about 3–4 minutes). In a large skillet over medium heat, melt 2 tablespoons unsalted butter and add 4 slices Canadian bacon. Cook until just browned and heated through, about 1–2 minutes per side. Keep warm.
- 7
Poach eggs
Fill a wide shallow saucepan with about 3 inches (7–8 cm) of water and bring to a gentle simmer. Add 1 tablespoon white vinegar (this helps the whites coagulate). Crack each of the 4 large eggs into individual small bowls. Create a gentle whirlpool in the water with a spoon and slip one egg at a time into the center. Poach for 3–3½ minutes for runny yolks or 4 minutes for slightly firmer yolks. Use a slotted spoon to lift the eggs, gently blot any excess water with paper towel, and place them on a plate.
- 8
- 9
Finish and serve
Sprinkle with chopped fresh chives (about 1 teaspoon total), and season with a pinch of coarse salt and freshly ground black pepper to taste. Serve immediately while warm. Makes 2 servings (4 halves).