How to Make Eggs Benedict

Name: How to Make Eggs Benedict
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 8 bacon or 4 pieces of Canadian bacon; 2 Tbsps chopped parsley, for garnish; 4 eggs; 2 teaspoons white or rice vinegar; 2 English muffins; 1 serving Butter; 10 Tbsps unsalted butter (if using salted butter, omit the added salt); 3 egg yolks; 1 Tbsp lemon juice; 1 teaspoons salt; 1 Dash cayenne or tabasco

How to Make Eggs Benedict requires approximately 25 minutes from start to finish. This recipe makes 4 servings with 619 calories, 16g of protein, and 55g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of rice vinegar, dash of cayenne, butter, and a handful of other ingredients are all it takes to make this recipe so tasty. Plenty of people really liked this breakfast.

Instructions

the bacon:

Ingredients you will need

Bacon

Heat a large skillet on medium low heat.

Equipment you will use

Frying Pan

Add the strips of bacon or the slices of Canadian bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).

Ingredients you will need

Canadian Bacon

Bacon

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

Ingredients you will need

Bacon

Equipment you will use

Paper Towels

Tongs

Frying Pan

Don't pour the bacon fat left in the pan down the drain! Either sop it up with paper towels when it has cooled a bit, or pour it into a jar to be used later (see rendering bacon fat).

Ingredients you will need

Bacon Drippings

Equipment you will use

Paper Towels

Frying Pan

Bring poaching water to a simmer: While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

Ingredients you will need

Vinegar

Bacon

Water

Equipment you will use

Sauce Pan

Hollandaise sauce in blender: To make blender hollandaise, melt 10 Tbsp unsalted butter.

Ingredients you will need

Hollandaise Sauce

Unsalted Butter

Equipment you will use

Blender

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in color.

Ingredients you will need

Lemon Juice

Egg Yolk

Egg

Salt

Equipment you will use

Blender

Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

Ingredients you will need

Lemon Juice

Butter

Salt

Equipment you will use

Blender

Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.

Equipment you will use

Stove

the eggs: Here is an easy method for poaching eggs. Essentially, working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water. Once it begins to solidify, you can slip in another egg, until you have all four cooking.

Ingredients you will need

Water

Egg

Equipment you will use

Bowl

Turn off the heat, cover the pan, and let sit for 4 minutes. (Remember which egg went in first, you'll want to take it out first.) When it comes time to remove the eggs, gently lift out with a slotted spoon.

Ingredients you will need

Egg

Equipment you will use

Slotted Spoon

Frying Pan

Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them. You might have to experiment a little with your set-up to figure out what you need to do to get the eggs exactly the way you like them.

Ingredients you will need

Water

Egg

Equipment you will use

Frying Pan

Toast English muffins: As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.

Ingredients you will need

English Muffin

Toast

Water

Egg

Equipment you will use

Bowl

Assemble your Eggs Benedict: To assemble, butter one side of an English muffin. Top with two slices of bacon or 1 slice of Canadian bacon. You can trim the bacon to fit the muffin if you’d like.

Ingredients you will need

Canadian Bacon

English Muffin

Butter

Bacon

Egg

Put a poached egg on top of the bacon, then pour some hollandaise over.

Ingredients you will need

Hollandaise Sauce

Poached Egg

Bacon

Sprinkle some parsley over it all and serve at once.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

bacon or 4 pieces of Canadian bacon 2Tbsps

chopped parsley, for garnish 4

eggs 2teaspoons

white or rice vinegar 2

English muffins 1serving

Butter 10Tbsps

unsalted butter (if using salted butter, omit the added salt)3

egg yolks 1Tbsp

lemon juice 1teaspoons

salt 1Dash

cayenne or tabasco

Recommended wine: Chardonnay, Cava

Chardonnay and Cavan are my top picks for Eggs Benedict. Sparkling wine--with our without orange juice--is an obvious choice for eggs. With buttery hollandaise sauce, though, you might opt for a fuller white wine like chardonnay. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.