Eggs Benedict
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 egg yolks
- 3 ½ Tbsps lemon juice
- 1 pinch ground White pepper
- ⅛ tsp Worcestershire sauce
- 1 Tbsp water
- 1 cup butter (melted and cooled)
- ¼ tsp salt
- 1 tsp white distilled vinegar
- 8 eggs
- 8 slices canadian bacon
- 4 English muffin (split)
- 2 Tbsps butter (softened)
- fresh Chives (finely diced, for garnish if desired)
Preparation steps
1.
Over a double boiler, whisk egg yolks, lemon juice, pepper, Worcestershire and 1 tablespoon water. Whisk in melted butter and continue whisking until mixture is combined and begins to thicken. Stir in salt. Take pan off of heat and reserve hollandaise in a warm place.
2.
Meanwhile, fill a deep skillet with about 3 inches of water. Bring water to a low boil and add vinegar. Break eggs one at a time into water. It may be easier to break eggs into a bowl and pour them into the water. Poach eggs 2 to 3 minutes, until white has solidified and yolk is still runny. Remove eggs with a slotted spoon and place on a plate.
3.
While eggs are poaching, brown ham in a buttered skillet and toast English muffins. To assemble, spread butter on muffins and top with ham, then eggs, then drizzle with hollandaise. Sprinkle with fresh chives if desired.
