Classic Eggs Benedict
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The basis of great eggs Benedict is a perfect hollandaise sauce. When making it, keep the water at a bare simmer so that the egg yolks don't scramble.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 394 |
| pro | 16 g |
| total fat | 31 g |
| sat. fat | 16 g |
| carb | 14 g |
| fibre | 1 g |
| chol | 355 mg |
| sodium | 559 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 13% |
| vit A | 30% |
| folate | 30% |
Suggested Recipes
-
6 slices back or peameal bacon
3 English muffins, split and toasted
Poached Eggs:
1 tbsp (15 mL) white vinegar
6 eggs
Hollandaise Sauce:
2/3 cup (150 mL) unsalted butter
3 egg yolks
4 tsp (20 mL) cold water
2 tsp (10 mL) lemon juice
Pinch each salt and white or black pepper
Dash hot pepper sauce
Preparation:
Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until eggs are thickened, about 3 minutes. Remove from heat.
Whisk in butter cubes. Slowly whisk in warm butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
Poached Eggs: In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
Meanwhile, in skillet, cook bacon over medium-high heat, turning once, until heated through, about 5 minutes.
Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.
In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until eggs are thickened, about 3 minutes. Remove from heat.
Whisk in butter cubes. Slowly whisk in warm butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
Poached Eggs: In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
Meanwhile, in skillet, cook bacon over medium-high heat, turning once, until heated through, about 5 minutes.
Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.
Additional Information
- Variations
Eggs Florentine: Omit bacon. In skillet, heat 1 tbsp (15 mL) olive oil over medium-high heat; cover and cook 2 pkg (8 oz/227 g each) trimmed spinach until wilted, about 3 minutes. Drain in colander, pressing out moisture. Sprinkle with 1/4 tsp (1 mL) each salt and pepper; coarsely chop. Assemble as directed.
Eggs Neptune: Omit bacon. In skillet, melt 1 tbsp (15 mL) butter over medium-high heat; saut? pkg (200 g each) thawed cooked salad shrimp until heated through, about 3 minutes. Sprinkle with 1 tsp (5 mL) lemon juice and pinch salt. Assemble as directed.
Smoked Salmon Eggs Benedict with Dill: Omit bacon. Substitute 12 slices (about 4 oz/125 g) smoked salmon. Sprinkle each serving with pinch chopped fresh dill.
Tags:
Breakfast and Brunch; Meat-Pork; Eggs; Cheese/Other Dairy; Boil/Simmer; Poach; Skillet; Christmas;
Source
Canadian Living Magazine: December 2008
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