Classic Eggs Benedict
With Hollandaise sauce
It is fine to poach the eggs up to a day ahead of time, as long as they poached properly and then to cool them quickly.
3 English muffin
12 slices Canadian-style bacon
3 tablespoons ButterSoftened
1 teaspoon Butter
4 teaspoons Distilled white vinegar
3 Egg yolk
1 tablespoon Lemon juice
1/2 cup Firm butter
One of all time favorite brunch meal to serve in our table, Eggs Benedict. An alternative recipe to enjoy ordinary egg and bacon.
Vigorously stir egg yolks and lemon juice with wire whisk in a saucepan. Add 1/4 cup of the butter and heat it over very low temperature.
Stir constantly until butter is melted
Add remaining butter and continued stir vigorously until sauce melted and sauce is thickened.
It is important to make sure butter melts slowly to let the eggs cook and the sauce thicken without curdling.
If the sauce mixture begins to separate and melted butter starts to appear around the edge and top, add 1 tablespoon boiling water and
beat vigorously until smooth and keep it warm.
Halve English muffins horizontally, and toast in oven over 230 degrees C (450 degrees F) for 5 to 7 minutes
Spread each muffin half with 3 tablespoon butter.
Melt 1 teaspoon butter over medium heat on a skillet and cook bacon until both sides turn into light brown.
Clean the skillet and fill 1/3 with water and add vinegar. Bring to boil and then reduce the heat to simmering.
Break one egg at the time into saucer and hold close to water's surface, carefully slip egg into water.
Cook each of egg until the white and yolk are firm or around 3 to 5 minutes.
To serve, place 1 slice of bacon one each muffin half. Top it with egg, and a spoon of warm Hollandaise sauce.
If desired, can garnish with tomato cherry slices or paprika.
|3 English muffin|
|12 slices Canadian-style bacon|
|3 tablespoons Butter|
|1 teaspoon Butter|
|4 teaspoons Distilled white vinegar|
|3 Egg yolk|
|1 tablespoon Lemon juice|
|1/2 cup Firm butter|