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Eggs Benedict |
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Convert to US/English units
Eggs Benedict - print recipe
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| Yield: |
| 4 |
| Ingredients: |
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2
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English muffins split, toasted, |
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and buttered |
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4
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thick slices ham or Canadian bacon warmed |
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4
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Poached Eggs (see recipe) |
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1/2 cup
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Hollandaise Sauce (see below) |
| HOLLANDAISE SAUCE |
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3 lrg
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egg yolks |
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30 ml
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cold water |
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1/2 cup
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warm clarified butter |
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1 tsp
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fresh lemon juice - (to 3 tspns) |
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1 dsh
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hot red pepper sauce (optional) |
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Salt to taste |
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Freshly-ground white pepper to taste |
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| Method: |
Place egg yolks and cold water in the top of a double boiler or in a large stainless-steel bowl set up as a double boiler. Off the heat, whisk the egg mixture until it becomes light and frothy. Place the top of the double boiler or the bowl over, not in, barely simmering water and continue to whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot.
Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, very slowly add butter, then whisk in lemon juice, pepper sauce and salt and pepper. If the sauce is too thick, whisk in a few drops of warm water. Serve immediately or keep the sauce warm for up to 30 minutes by placing the bowl in water (not hot) water.
To assemble: Arrange English muffin half on each of four serving plates, top with bacon and egg and nap with sauce.
This recipe yields 4 servings. |
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| Rating: 0 |
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