Eggs Benedict

Eggs Benedict
You can never have too many morn meal recipes, so give Eggs Benedict a try. One portion of this dish contains about 16g of protein, 70g of fat, and a total of 753 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 8. From preparation to the plate, this recipe takes around 1 hour. If you have canadian bacon, cayenne pepper, mesclun mix, and a few other ingredients on hand, you can make it.

Instructions

1
Watch how to make this recipe.
2
Fill a large, wide pot halfway with water and bring to a boil.
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PotPot
3
Add the vinegar and reduce the heat until the water in the pan has no more bubbles.
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VinegarVinegar
WaterWater
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Frying PanFrying Pan
4
Very close to the surface of the water, crack the eggs and gently drop each egg into the water. Cook the eggs for 3 to 4 minutes. Using a slotted spoon, remove the eggs from the pan and place in a bowl of cold water. Reserve the eggs in the cold water and reserve the poaching liquid to reheat the eggs. Obviously, if you are poaching the eggs a day ahead you can reheat the eggs in new water!
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EggEgg
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Slotted SpoonSlotted Spoon
BowlBowl
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5
Coat a large saute pan lightly with olive oil and bring to a medium heat.
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Olive OilOlive Oil
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6
Add the slices of Canadian bacon and cook them on both sides until they are hot but not brown.
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Canadian BaconCanadian Bacon
7
Toast the English muffins.
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English MuffinEnglish Muffin
ToastToast
8
Place 1 slice Canadian bacon on each English muffin.
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Canadian BaconCanadian Bacon
English MuffinEnglish Muffin
9
Warm up the egg poaching liquid (or a pan of new water if you poached ahead) and place the eggs in the water for 1 minute or until the eggs are warm but not cooking any further. Using a slotted spoon, remove the eggs from the warm water, blot on a clean paper or tea towel and place 1 egg on each English muffin. Top with the Hollandaise Sauce.
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Hollandaise SauceHollandaise Sauce
English MuffinEnglish Muffin
WaterWater
EggEgg
TeaTea
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Slotted SpoonSlotted Spoon
Kitchen TowelsKitchen Towels
Frying PanFrying Pan
10
Toss the mesclun with lemon juice, big fat finishing oil and salt.
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Lemon JuiceLemon Juice
MesclunMesclun
SaltSalt
Cooking OilCooking Oil
11
Garnish each plate with the dressed greens.
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GreensGreens
12
Wine Pairing Suggestion: Prosecco
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ProseccoProsecco
WineWine
13
In a small saucepan, melt the butter over medium heat. While the butter is melting, skim off the froth that accumulates on the surface. Simmer the butter for 15 to 20 minutes and gently ladle off the clear butterfat into a measuring cup or small pitcher with a spout. Be sure to leave the milk solids in the bottom of the pan. This is called clarified butter.
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Clarified ButterClarified Butter
ButterButter
MilkMilk
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LadleLadle
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14
In a small saute pan, combine the vinegar and peppercorns and cook over a medium heat until almost all the vinegar has evaporated.
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15
Remove the pan from the heat and toss a couple ice cubes into the pan and let them sit until they have melted.
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Ice CubesIce Cubes
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16
In a medium metal bowl, whisk the egg yolks until they become frothy and fluffy. Strain the peppercorn liquid into the egg mixture.
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PeppercornsPeppercorns
Egg YolkEgg Yolk
EggEgg
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17
Put 1-inch water into a medium saucepan and bring it to a simmer.
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18
Place the metal bowl on top of the saucepan and gently cook the eggs, whisking frequently, for 2 to 3 minutes.
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EggEgg
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WhiskWhisk
Sauce PanSauce Pan
BowlBowl
19
Very slowly begin to add the clarified butter. Start with 2 to 3 drops and continue with a couple more drops after the butter has incorporated.
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Clarified ButterClarified Butter
ButterButter
20
Continue to add a few drops of butter at a time. If the eggs seem to be cooking too quickly, pull the bowl off the saucepan and lower the heat. If the eggs start to curdle, toss in an ice cube immediately to cool down the eggs. Continue to add the butter a little at a time until it is all incorporated. The sauce should be fluffy and foamy.
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Ice CubesIce Cubes
ButterButter
SauceSauce
EggEgg
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BowlBowl
21
Once the butter is all combined, add the lemon juice and season the sauce with cayenne and salt.
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Lemon JuiceLemon Juice
Ground Cayenne PepperGround Cayenne Pepper
ButterButter
SauceSauce
SaltSalt
22
Serve over the poached eggs.
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Poached EggPoached Egg
DifficultyExpert
Ready In1 h
Servings8
Health Score6
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