Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of bacon
- 8 large eggs
- 1/2 cup unsalted butter, melted
- 3 tablespoons fresh lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- 2 tablespoons chopped fresh chives
Special Equipment Needed:
- Saucepan
- Skillet
- Slotted spoon
- Whisk
- Blender
Step-by-Step Instructions:
1. In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.
2. In a saucepan, melt the butter over low heat. Remove from heat and whisk in the lemon juice, salt, and cayenne pepper. Set aside.
3. Fill a large skillet with water and bring to a simmer. Add the white vinegar.
4. Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Cook for 3-4 minutes or until the whites are set and the yolks are still runny. Use a slotted spoon to remove the eggs from the water and drain on paper towels.
5. To assemble, place a toasted English muffin half on a plate. Top with a slice of bacon and a poached egg. Spoon the butter sauce over the top. Garnish with chopped chives.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Skillet: medium heat
Saucepan: low heat
Water: simmering
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 30g
Saturated Fat: 14g
Cholesterol: 425mg
Sodium: 650mg
Carbohydrates: 25g
Fiber: 1g
Sugar: 2g
Protein: 20g
Substitutions for ingredients:
- Canadian bacon or ham can be substituted for regular bacon
- Whole wheat English muffins can be used instead of regular English muffins
- Lime juice can be used instead of lemon juice
- Red pepper flakes can be used instead of cayenne pepper
Variations:
- Add sliced avocado or tomato to the top of the eggs
- Use hollandaise sauce instead of the butter sauce
- Top with crumbled feta cheese or goat cheese
Tips and Tricks:
- Use fresh eggs for the best results when poaching
- Toast the English muffins until they are crispy to prevent them from getting soggy
- Keep the poached eggs warm in a bowl of warm water until ready to serve
Storage Instructions:
This dish is best served immediately and should not be stored.
Reheating Instructions:
This dish is not recommended for reheating.
Presentation Ideas:
Serve on a white plate with a sprig of fresh parsley or chives for added color.
Garnishes:
Chopped chives or parsley
Pairings:
Fresh fruit or a side salad
Suggested Side Dishes:
Hash browns or roasted potatoes
Troubleshooting Advice:
If the eggs are overcooked, the yolks will not be runny. If the eggs are undercooked, the whites will be runny.
Food Safety Advice:
Make sure to cook the bacon and eggs to the appropriate temperature to prevent foodborne illness.
Food History:
Eggs Benedict is a classic American breakfast dish that was first created in the late 1800s.
Flavor Profiles:
Savory, salty, and tangy
Serving Suggestions:
Serve with a cup of coffee or tea for a classic breakfast experience.
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