Eggs benedict

Classic eggs benedict with a creamy hollandaise sauce.

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Course: Breakfast

Cuisine: American

Keyword: bacon, breakfast, canadian bacon, eggs, eggs Benedict recipe, hollandaise sauce, poached eggs

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: people

Calories: 315kcal

Cost: $8

Equipment

small sauce pan
glass bowl
whisk

Ingredients

4 eggs poached
8 pieces canadian bacon
2 english muffins
5 egg yokes
1/4 cup unsalted butter melted
1 tbsp white wine vinegar
2 tbsp lemon juice fresh
1/4 tsp salt
1 tbsp chives chopped
pinch of smoked paprika
1 tbsp olive oil

Instructions

Fill a small sauce pan with 2 inches of water and heat over medium heat. Place a glass bowl over the sauce pan, make sure the bowl sits over the pan, not inside of the pan. Also, make sure the water is not touching the bottom of the bowl. Add in your egg yokes and start to whisk, very slowly add in the melted butter while continuing to whisk. Once butter is added, add in the white wine vinegar and then the lemon juice. Keep whisking until yoke mixture starts to get thick, resmebling a custard texture. Set aside to be re heated, leaving it over the heat could result in cooked eggs.
Fill a large sauce pan with water and heat over high heat. Add in the vinegar. Heat a skillet or cast iron over high heat, add the oil then the canadian bacon. Cook for 1 minute per side. Set aside on paper towel. Turn heat to medium.
Add eggs into seprate bowls, removing any shells that happened to get mixed in. Using a whisk, make a votex in the boiling water. Gently pour the eggs in the middle. The eggs will rotate keeping most of the egg whites intact. Turn heat completley off and let sit for 3 minutes. Remove from water and place on paper towel. While eggs are poaching, toast the muffins open side down in the same pan you used for the Canadian bacon. Toast for just a few minutes or until golden brown. Reheat sauce over low heat.
Essemble the eggs benidict. Muffin first, then the poached egg, then gently pour a spoon full of hollandaise sauce over each egg (or more). Top with a sprinkle of smoke paprika and chives.

Nutrition