Eggs Benedict
A classic brunch dish that you'll probably find at most breakfast restaurants. A pretty simple and timeless combination.
Active Time: 30 min
Total Time: 30 min
Ingredients
hollandaise sauce:
> butter (4 tbsp)
> egg yolk (4)
> lemon juice (2 tsp)
> heavy cream (1 tbsp)
> salt, pepper
putting everything together
> english muffin (2)
> eggs (4)
> canadian bacon (4 slices)
> vinegar
> chives
Instructions
1. Poach the egg. Typical poaching technique -- pot of water, add a tiny splash of vinegar, cook over a simmer ~3-5m, etc.
2. In the meantime, prep the other ingredients. Halve and toast the english muffins. Sear the Canadian bacon over a pan for a few minutes to warm + get some color.
3. Arrange everything together: english muffin, canadian bacon, poached egg, top with hollandaise sauce and some chopped chives.
Preparing the hollandaise sauce:
1. In a small bowl, mix together egg yolks, lemon juice, heavy cream, salt, and pepper.
2. Melt butter in a small saucepan over low heat. Once melted, add a spoonful of the butter to the egg mixture and mix well. Repeat until all the butter has been added to the egg mixture.
3. Over LOW heat, pour the mixture back into the saucepan and cook for ~20-30s, stirring constantly. Remove from the heat and set aside; it will thicken as it cools.
Notes/Tips:
> Eggs benedict is very customizable; aside from the poached egg and hollandaise sauce, everything else is customizable. Some interesting combinations I've seen are crab cakes and smoked salmon.
> Avoid overcooking the hollandaise sauce to the best of your abilities. That's the one surefire way to ruin a hollandaise sauce -- heating it up too much and causing it to curdle. Make sure to add the butter little by little, and use the lowest heat setting to cook it at the end.