Friday, August 10, 2012

Eggs Benedict


English muffin 1
unsalted butter 2 Tbsps
water 4 cups
salt 1 tsp
white distilled vinegar 2 tsps
egg 2
Canadian bacon 2 oz
hollandaise sauce 1/3 cup


  1. Take an English muffin and split in half. Toast each half and spread with butter. Place on a plate.
  2. Pour the water into a saucepan. Add the salt and white distilled vinegar. Bring to a simmer over medium heat. Do not bring to a boil.
  3. Break the egg one at a time onto a plate. Slowly slide the egg into the simmering water. Repeat with additional eggs.
  4. Simmer the eggs for 3 to 5 minutes or until the whites have coagulated and the yolks are still soft. While the eggs are simmering heat a small sauté pan and warm the Canadian bacon. Place one of the warmed Canadian bacon slice on an English muffin half.
  5. Using a slotted spoon remove the eggs one at a time and drain well. Place the egg on top of the Canadian bacon slice.
  6. Ladle the hollandaise sauce over the egg and serve immediately.

Poached eggs can be done in advance. Place the poached egg in an ice bath and reheat in simmering water just before serving.

Hollandaise sauce should not be kept for more than 1 1/2 hours. Discard after that time. Always make a fresh batch. Never try to add to an already made sauce. Never hold the sauce in an aluminum bowl.

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