Urban Farmer Benedicts Recipe

Preparation Steps

1. 1

   Make the Béarnaise Sauce

   In a small saucepan, combine shallots, white wine vinegar, and fresh tarragon. Simmer over medium heat until reduced by half. Remove from heat and strain to remove solids. Let it cool slightly.

2. 2

   Prepare the Egg Yolks

   In a bowl, whisk together the egg yolks and the strained shallot mixture. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens.

3. 3

   Incorporate Butter

   Slowly drizzle in melted butter while whisking constantly until the sauce is thick and creamy. Season with salt and black pepper. Keep warm.

4. 4

   Poach the Eggs

   Bring a pot of water to a gentle simmer. Add a splash of vinegar to the water. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks remain runny.

5. 5

   Toast the English Muffins

   While the eggs are poaching, split and toast the English muffins until golden brown.

6. 6

   Assemble the Dish

   Place a toasted English muffin half on a plate, top with a poached egg, and drizzle with the warm Béarnaise sauce. Serve immediately.