My sister had Eggs Benedict for the first time when she came to visit me a few weeks ago. We made them at home this weekend. Traditional for her, vegetarian for me.
GF* - To make GF, use GF english muffins.
Ingredients:
2 English muffins
4 pieces Canadian bacon
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat.
2. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Add more lemon juice, to taste. Set sauce aside.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. While eggs are cooking, cook Canadian bacon in hot skillet, a few minutes per side.
6. Toast English muffin.
7. To assemble, top English muffin halves with Canadian bacon then poached egg. Top off with Hollandaise sauce.
GF* - To make GF, use GF english muffins.
Ingredients:
2 English muffins
4 pieces Canadian bacon
4 eggs
pot of water
1 tablespoon white vinegar
Hollandaise Sauce:
3 egg yolks
1 tablespoon water
1 lemon, juiced
1.5 sticks unsalted butter, at room temperature
1/2 teaspoon cayenne pepper
salt and pepper
Preparation:
1. To make Hollandaise sauce, whisk egg yolks, water and 1 tablespoon lemon juice in a pan over medium-low heat. Whisk constantly, occasionally removing from heat until eggs become frothy and thicken. Be careful not to overcook. remove from heat.
2. Gradually whisk in butter. When butter has melted and sauce has thickened, add cayenne pepper, salt and pepper. Add more lemon juice, to taste. Set sauce aside.
3. Boil a pot of water and add a tablespoon of white vinegar. This will help the eggs stay together.
4. To poach eggs, crack eggs directly into pot of boiling water. Cook eggs to desired degree of firmness. I like my eggs medium-poached where the yoke has started the thicken, but is still runny. This take 3-5 minutes.
5. While eggs are cooking, cook Canadian bacon in hot skillet, a few minutes per side.
6. Toast English muffin.
7. To assemble, top English muffin halves with Canadian bacon then poached egg. Top off with Hollandaise sauce.