Eggs Benedict
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 8 slices cooked, thick canadian bacon
- 8 fresh eggs
- 1 Tbsp White vinegar
- 4 English muffin (split)
- 2 Tbsps butter
- fresh parsley (to garnish)
- freshly ground Black pepper (to taste)
- For Hollandaise Sauce
- 3 egg yolks
- 1 Tbsp water
- ½ cup butter (softened and cut into pieces)
- ¼ tsp salt
- 2 cayenne pepper (divided)
- 1 tsp lemon juice
- 1 Tbsp light ligth cream
Preparation steps
1.
Place the Canadian bacon or ham slices under a preheated broiler and cook for 2-3 minutes on each side, do not over cook. Transfer to ovenproof dish and keep warm.
2.
To make sauce, beat the egg yolks and water together in the top of a double boiler over simmering water, until the mixture is pale. Gradually add the butter, a few pieces at a time, and continue beating until the mixture thickens. Add the salt and one pinch of cayenne pepper, add the lemon juice. Stir in the cream. Remove from heat and keep warm.
3.
Add the vinegar to a gently simmering pan of water. Gently crack the eggs into a small bowl and slide them into the simmering water. Poach the eggs for 3-4 minutes until just set.
4.
Meanwhile, toast the English muffins and spread them with the butter. Arrange on warm plates. Place a slice of Canadian bacon or ham on each muffin half and top with a poached egg. Spoon the Hollandaise sauce over each egg. Garnish with the remaining cayenne pepper, parsley, and season with cracked pepper. Serve immediately.
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