Eggs Benedict
Classic Eggs Benedict.
Ingredients
Hollandaise Sauce
- 4 egg yolks
- 3 tablespoons of freshly squeezed lemon juice.
- pinch of white pepper
- 1/4 salt
- 1/8 teaspoon Worcestershire sauce.
- 1 tablespoon water
- 16 tablespoon butter, melted
Poached Eggs
- 8 eggs
- 1 teaspoon white vinegar
English Muffins
- 4 English Muffins sliced in half
- 4 tablespoons of butter
- 8 slices of Canadian Bacon
- Parsley for garnish.
Instructions
Hollandaise Sauce
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Prepare a double boiler.
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In a mixing bowl add egg yolks, lemon juice, white pepper, a pinch of salt, Worcestershire, and water. Pour the ingredients into the double boiler and whisk. While whisking slowly add in melted butter. Once ingredients are combined remove saucepan from the double boiler. Cover and set aside.
English Muffins
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Slice English muffins in half.
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Butter both sides.
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Broil on high for 40 to 60 seconds.
Canadian Bacon
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Add Canadian bacon to a frying pan on medium-low heat and heat through.
Poach eggs
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Bring a pot of water to a boil then reduce to a simmer on medium-low heat.
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Add vinegar to the water.
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Dip a ladle into the water allowing a small amount of water to stay in the ladle.
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Crack an egg into the ladle and slowly add to the pot of water.
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Let the egg sit in the water for 3 to 4 minutes.
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Repeat process for the remaining eggs.
To Plate
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Stack Canadian bacon then an egg on 1 slice of an English Muffin. Spoon over about 2-3 tablespoons of Hollandaise sauce over the egg. Sprinkle parsley on top to garnish.
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Serve immediately.