Eggs Benedict
Okay this is not an easy recipe. I know. However, it is a favorite of mine and I feel that you all should have a recipe for Eggs Benedict because I do not eat a lot of breakfast foods and this is the one thing that I actually like. So, enjoy!
Ingredients
- 2 egg yolks
- 1 tablespoon and 2 ¼ teaspoons of lemon juice
- A small pinch of white pepper (you could use black pepper if you cannot find white pepper)
- ⅛ teaspoon of Worcestershire sauce
- 1 ½ teaspoons of water
- ½ cup of butter that is melted and 1 tablespoon of butter that is softened
- ⅛teaspoon of sea salt
- 4 eggs
- ½ teaspoon of distilled white vinegar
- 4 large pieces of Canadian Bacon
- 2 English muffins that are split (If you are living outside of the United States they are also called Muffins or Breakfast Muffins. I have run into this problem as my friends outside of the States have no idea what the term English muffin means)
Directions for the Sauce (Hollandaise Sauce)
- Fill the bottom of a double boiler with water making sure that it is not full enough for water to get into the top pan
- Bring water to a point just before it boils
- Whisk egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water together in the top pan
- While whisking add the melted butter to the mixture slowly until well mixed
- Add salt and remove from heat
Directions for Eggs (Poached Eggs)
- Fill a large pan with about three inches of water and bring to a point just before boiling
- Add vinegar
- Break eggs carefully into the water
- Cook eggs for 2 ½ to 3 minutes keeping in mind that the egg yolks will still be soft in the center
- Remove eggs from water with a slotted spoon and set on a plate
Finishing the Dish
- Brown the bacon in a skillet over medium-high heat and toast the English muffins
- Butter the toasted muffins with the softened butter and place a slice of the bacon on each one
- On top of the bacon place one poached egg and drizzle with the sauce
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