CATEGORIES
Breakfast

Eggs Benedict

Prep:
0 m
Cook:
0 m
Ready in:
0 m
Yum
Breakfast: Eggs Benedict
Save
Print it
Share
Pin
INGREDIENTS
Servings: 4
egg yolks
lemon juice
ground white pepper
Worcestershire sauce
water
butter, melted
salt
eggs
distilled white vinegar
Canadian-style bacon
English muffins, split
butter, softened
DIRECTIONS
  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
Support TastyCookery project and get TastyTales for free
Support project
Review
Subscribe and get
a FREE selection
of tested quick and easy recipes
delivered to your email!
Related recipes