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.
- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2008
- 1 tablespoon white vinegar
- 12 eggs
- 24 slices back bacon
- 6 English muffins split and toasted
- 1/2 cup butter
- 2 egg yolks
- 1 tablespoon cold water
- 1 tablespoon lemon juice
- dash hot pepper sauce
- 1 pinch salt
MethodHollandaise Sauce: Cut 2 tsp of the butter into tiny pieces; refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low and keep warm.
In heatproof bowl, whisk egg yolks with cold water for 1 minute (mixture should appear pale and foamy). Place bowl over saucepan of barely simmering water; whisk until mixture is thickened, foamy and holds a ribbon for at least 6 seconds when whisk is lifted about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted. Slowly whisk in melted butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If necessary, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat) to keep warm.
Eggs Benedict: When hollandaise is done, in large saucepan or deep skillet, pour in enough water to come 2 to 3 inches (5 to 8 cm) up side. Bring to simmer over medium-high heat; add vinegar. Crack 1 egg into small cup; gently slide into simmering water. Working in small batches, repeat with remaining eggs, adding 1 at a time. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes per batch. With slotted spoon, transfer to paper towel–lined baking sheet to dry.
While eggs are poaching, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
Assemnly: Top each English muffin half with two slices of the bacon and 1 egg. Spoon hollandaise sauce over each.
Change it up:
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; sauté 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.
Nutritional facts Per serving: about
- Sodium 559 mg
- Protein 16 g
- Calories 394.0
- Total fat 31 g
- Cholesterol 355 mg
- Saturated fat 16 g
- Total carbohydrate 14 g
- Iron 13.0
- Folate 30.0
- Calcium 9.0
- Vitamin A 30.0