A classic accompaniment to poached eggs as well as asparagus, this is a lemon flavored hot emulsion.
Eggs Benedict
Per serving:
- English Muffin
- Slice of Canadian Bacon
- 1 Egg
- Brown the bacon in a skillet
- Toast the English muffins, cut sides up, on a baking sheet under the broiler (ot in a taoster).
- Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.
To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with parsley and a dash of smoked paprika.
What you need
4 egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
Instructions
- Fill a saucepan with an inch or so of water, and boil. Then turn down to simmering.
- Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl, until the mixture is thickened and doubled in volume.
- Put the bowl on top of the pan, keeping it from the water directly. Continue to rapidly whisk the yolks.. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
- Remove from the heat, whisk in cayenne and salt.
If the sauce gets too thick, whisk in a few drops of warm water before serving.