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Eggs Benedict

Ingredients:

Ingredients:

8 Eggs

8 slices Canadian Bacon

4 English Muffins

1 Tbsp Vinegar

Paprika for garnish

 

Hollandaise Sauce:

½ lb (2 sticks) butter

1 cup egg yolks

¼ cup lemon juice

 

Utensils:

Pots

Small bowls

Measuring cups and spoons

Slotted Spoon

Towel or Paper Towels

Ladle

Double Boiler

Whisk

Recipe Instructions


Kitchen Safety Tips:

Let everyone in your home know that you will be using the stove.

Always use pot holders when touching pots on the stove.

Step 1: Prep

Fill a deep pot with water for poaching eggs. Fill double boiler with water. Fill a small pot with water. Bring each pot to a boil on the stove.

Melt butter.

Separate egg whites from egg yolks until you have 1 cup of just egg yolks.

Step 2: Poaching Pt. 1

The poaching water needs to be simmering. Once you hit a boil, turn down to medium to maintain heat. It should be 190°

Add 1 tbsp vinegar to water.

Crack one egg into one small bowl. Continue with about 4 bowls at a time.

Step 3: Poaching Pt. 2

Slowly lower the small bowl with egg into the water and pour egg out. Repeat with others until all 4 eggs are in the water. Set a timer for 4 minutes. Do not disturb the eggs. Then remove from water with a slotted spoon and place on a kitchen towel or paper towel.

Step 4: Hollandaise

Pour lemon juice into double boiler. Turn heat down to medium. Slowly pour egg yolks in while whisking at the same time. Keep whisking or else your eggs will cook.

Then, slowly pour in melted butter while whisking. Do not stop whisking. Sauce will slowly thicken. Stop when you’ve reached your desired consistency.

Step 5: Cook & Toast

Cook Canadian Bacon in a frying pan over medium/high heat until slightly browned.

Toast English muffins until desired crispiness.

Step 6: Plate and Enjoy

Place toasted English muffin on a plate, followed by a slice of Canadian bacon, then a poached egg, and pour hollandaise on top. Garnish with a bit of paprika and Enjoy!

This dish is best served hot.