CLASSIC EGGS BENEDICT

recipe

Ingredients

Blender Hollandaise Sauce:
3 very large egg yolks (or 4 small yolks)3 very large egg yolks (or 4 small yolks)
1/4 teaspoon dijon mustard1/4 teaspoon dijon mustard
1 tablespoon lemon juice (or more if you like it more lemony)1 tablespoon lemon juice (or more if you like it more lemony)
1/2 teaspoon hot pepper sauce (like Tobasco)1/2 teaspoon hot pepper sauce (like Tobasco)
1/2 cup unsalted butter1/2 cup unsalted butter
kosher salt to tastekosher salt to taste

Eggs Benedict:
8 poached eggs8 poached eggs
8 English muffins (split)8 English muffins (split)
8 ounces Canadian Bacon (sliced or shaved)8 ounces Canadian Bacon (sliced or shaved)

Instructions

Preheat oven to 200 degrees F. Lightly toast English muffins. Arrange on baking sheet. Top with equal portions of Canadian bacon. Allow to stay warm in oven.
Prepare poached eggs. If you are not able to make all 8 at the same time, do not worry. As the eggs finish, place each egg on top of the English muffin and Canadian bacon stack in the oven to stay warm.

To make the hollandaise, add the egg yolks, dijon, lemon juice, and hot pepper sauce to the blender. Blend for only 5 seconds to combine.

In a sauce pan over the stove or in a glass dish in the microwave, melt the butter until it is hot and bubbly. While the blender is running on low speed, pour in the hot butter in a thick steady stream. The hollandaise will thicken immediately. Do not over blend, otherwise your sauce will over thicken. As soon as all the butter is in, the sauce should be done. Add salt, if desired.
Spoon equal portions of hollandaise over each egg. Garnish with minced chives or freshly ground pepper. Serve immediately.

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