Eggs Benedict

Making eggs benedict requires careful timing. You have to have warm bacon, hot buttered toasted English muffins, eggs poached not too hard and not too runny, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time.
Eggs benedict is also great made with slices of smoked salmon in place of the bacon.

Required Equipment: an egg poacher - available at any kitchen store.

Yield:
4 breakfasts
Category:
Breakfast and Brunch
Cuisine:
Canadian

INGREDIENTS:

  • FOR THE MUFFINS:
  • 4 pieces of Canadian bacon
  • 2 tablespoons chopped parsley, for garnish
  • 4 eggs
  • 2 English muffins
  • FOR THE HOLLANDAISE:
  • 3/4 cup butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1/4 teaspoon cayenne pepper

DIRECTIONS:

  1. Start with the bacon. Heat a large skillet on medium low heat. Add the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides.. Use tongs or a fork to remove the bacon from the pan.
  2. Make the blender hollandaise. Melt 3/4 cup unsalted butter in the microwave. Put the egg yolks, the lemon juice, cayenne and salt in a blender. Blend on low to medium speed for 20-30 seconds, until eggs lighten in color. Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend.
  3. Taste for salt and acidity and add more salt or lemon juice or cayenne to taste.Transfer it to a container you can use for pouring and set it in a warm place.
  4. While the bacon is cooking, bring a large an egg poacher two-thirds-filled with water to a boil. Spray the cups with oil, and fill them with eggs. Lower the heat to a simmer and let them poach for exactly 6 minutes (works for us!).
  5. Assemble bun, then ham, then egg, then sauce. Top with a basil leaf and a couple of sliced cherry tomatoes. Serve and enjoy.

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This recipe can be found online at: lemonzest.ca/Home/Recipes/2206