Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 eggs
- 1/2 cup of unsalted butter
- 3 egg yolks
- 1 tablespoon of lemon juice
- 1/4 teaspoon of salt
- 1/8 teaspoon of cayenne pepper
- 1 tablespoon of water
- 1 tablespoon of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Muffin tin
- Saucepan
- Whisk
- Double boiler
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the toasted English muffins on a baking sheet and top each half with a slice of Canadian bacon.
3. Crack an egg into each muffin half, being careful not to break the yolk.
4. Bake the eggs for 15-20 minutes, or until the whites are set and the yolks are still runny.
5. While the eggs are baking, make the hollandaise sauce. Melt the butter in a saucepan over low heat.
6. In a separate bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
7. Place the bowl over a double boiler and whisk constantly until the mixture thickens.
8. Slowly drizzle in the melted butter while whisking constantly until the sauce is smooth and creamy.
9. Add a tablespoon of water to the sauce to thin it out if it's too thick.
10. Remove the eggs from the oven and let them cool for a few minutes.
11. Spoon the hollandaise sauce over the eggs and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 33g
Saturated Fat: 17g
Cholesterol: 530mg
Sodium: 800mg
Carbohydrates: 19g
Fiber: 1g
Sugar: 1g
Protein: 19g
Substitutions for ingredients:
- English muffins can be substituted with bagels or toast.
- Canadian bacon can be substituted with ham or bacon.
- Butter can be substituted with ghee or coconut oil.
- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Add sliced avocado or tomato on top of the eggs for extra flavor and nutrition.
- Use smoked salmon instead of Canadian bacon for a different flavor profile.
- Add chopped herbs like chives or dill to the hollandaise sauce for a fresh twist.
Tips and tricks:
- To prevent the eggs from spilling over, crack them into a small bowl first and then pour them into the muffin cups.
- Make sure the hollandaise sauce doesn't get too hot, or it will curdle.
- Use fresh eggs for the best results.
Storage instructions:
Baked Eggs Benedict is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the eggs in a microwave-safe dish and heat on high for 30-60 seconds, or until heated through.
Presentation ideas:
Serve the Baked Eggs Benedict on a platter with a side of fresh fruit or a green salad.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with a mimosa or a cup of coffee for a delicious brunch.
Suggested side dishes:
Serve with a side of roasted potatoes or sautéed spinach.
Troubleshooting advice:
- If the hollandaise sauce curdles, start over with fresh egg yolks and slowly add the curdled sauce to the new mixture while whisking constantly.
- If the eggs are overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid any risk of foodborne illness.
Food history:
Eggs Benedict is a classic brunch dish that originated in New York City in the late 1800s. It's named after a regular customer at the Waldorf Astoria Hotel, who requested a dish with toasted English muffins, poached eggs, and hollandaise sauce.
Flavor profiles:
Baked Eggs Benedict is a savory and rich dish with a buttery hollandaise sauce, salty Canadian bacon, and perfectly cooked eggs.
Serving suggestions:
Serve Baked Eggs Benedict for a special occasion brunch or a lazy weekend breakfast.
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