eggs benedict

breakfast is hands-down my favorite meal.
eggs, pancakes, breakfast burritos, french toast… not many things get me as excited as a good breakfast or brunch.

whenever we are out for brunch or at a joint with good breakfast, i always order the eggs benedict. (i totally judge the place on how good their eggs benedict is.) i love the fluffy eggs, on top of the warm canadian bacon, atop the slightly crispy, buttered english muffin… all of this is generously covered with the lovely, never-disappointing hollandaise sauce – creamy, buttery and hopefully drenching the entire plate.

eggs benedict

ingredients

4 egg yolks

3 1/2 tbsp fresh lemon juice

1/8 tsp worcestershire ย sauce

1 tbsp water

1 cup butter, melted (2 sticks)

1/4 tsp salt

8 eggs

1 tsp distilled white vinegar

8 strips (or rounds) canadian-style bacon

4 english muffins, split

2 tbsp butter, softened

directions

to make the hollandaise:
1. fill the bottom of a double boiler part way with water. make sure that the water does not touch the top pan. bring water to a gentle simmer. in the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, worcestershire sauce, and 1 tbsp water.

add the melted butter to the egg yolk mixture 1 or 2 tbsp at a time while constantly whisking the egg yolks. if hollandaise begins to get too thick, add a teaspoon or 2 of hot water. continue whisking until all butter is incorporated. whisk in salt, then remove from heat. place a lid on the top pan to keep the sauce warm.

2. preheat the oven to broil. to poach the eggs: fill a large saucepan with 3 inches of water. bring water to a gentle simmer, then add vinegar. carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 ย minutes. yolks should be still soft in the center. remove eggs from the water with a slotted spoon and set on a warm plate.

3. while the eggs are poaching, brown the bacon in a skillet over medium-high heat and toast the english muffins on a baking sheet under the broiler.

4. spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. place 2 muffins on each plate and drizzle with hollandaise sauce. sprinkle with finely chopped chives and a bit of paprika and serve immediately.

enjoy!

photo via
recipe via

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2 thoughts on “eggs benedict

  1. Pingback: Perfectly Poached | seventeen dresses

  2. Pingback: Perfectly Poached – seventeen dresses

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