Breakfast

Eggs Benedict

An American Classic With Crispy Bacon and Homemade Hollandaise!

Ingredients

Canadian Bacon 8 strips
English Muffins 4, split
Butter 2 tablespoons, softened
White Vinegar 1 teaspoon, distilled
Eggs 8
Salt 1/4 teaspoon
Butter 1 cup, melted
Water 1 tablespoon
Worcestershire sauce 1/8 teaspoon
Lemon Juice 3 1/2 tablespoons
Ground pepper Pinch
Egg yolks 4

25 minutes to prepare, 5 minutes to cook, ready in 30 minutes

Eggs Benedict are a favorite of brunch-goers and families alike, and this recipe is sure to dazzle guests with the addition of homemade sauce and crispy bacon. Poached eggs and warmed buttered english muffins make this a delightful treat and indulgent breakfast staple! You may wish to substitute with veggie or turkey bacon, fresh lox, or spinach for a florentine-style option.

Step 1: Partially fill the bottom of a double boiler with water, ensuring it does not touch top of pan. Slowly bring water to a simmer. Whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water in the top of the boiler (for homemade hollandaise)

Step 2: Add egg yolk mixture and melted butter (1-2 tablespoons at a time of yolk mix) while gently whisking yolks

Step 3: Gently whisk mixture until all butter is incorporated, then whisk in salt, remove from heat

Step 4: Preheat broiler over. Poach eggs by filling a large pan with water (3 inches or so), add vinegar and bring to simmer.

Step 5: Break and cook eggs in simmer for about 3 minutes

Step 6: Cook bacon on a medium-skillet with medium heat settings as eggs are poaching

Step 7: Toast english muffins (preferably in broiler oven)

Step 8: Butter english muffins, place one poached egg and one slice of bacon on each, drizzle with homemade sauce, serve hot

This is an ideal indulgent treat and American-classic, served with homemade sauce and crispy bacon, your guests or family are sure to enjoy this perfect eggs benedict recipe!

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