Wednesday, January 17, 2007

Eggs Benedict

Eggs Benedict
My dad's favorite breakfast is Eggs Benedict. I also love it, but it was one of those dishes that I would always order at the restaurant because making the hollandaise sauce scared me a little-- I'm not really good at making sauces. However, after making it for the first time this past weekend, I realized it was quite easy. You just have to be patient in the constant whisking of the egg yolks.

EGGS BENEDICT (serves 4)

  • 4 slices Canadian bacon
  • 2 English muffins, split
  • 1 teaspoon white vinegar
  • 4 eggs
  • Salt and pepper, to taste
  • Hollandaise sauce, recipe below
  • Fresh chopped parsley, for garnish
Warm up the Canadian bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.

Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.


  • 4 egg yolks
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. whisking the hollandaiseContinue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

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