Ingredients with Measurements:
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar
- 1/2 cup unsalted butter, melted
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Special equipment needed:
- Double boiler or a heatproof bowl and a saucepan
- Slotted spoon
- Toaster
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Toast the English muffins until lightly browned and crisp.
3. Heat a skillet over medium-high heat and cook the Canadian bacon until browned and crispy.
4. Fill a large saucepan with 2 inches of water and bring it to a simmer.
5. Add the vinegar to the water.
6. Crack the eggs into individual small bowls or ramekins.
7. Carefully slide the eggs into the simmering water.
8. Cook the eggs for 3-4 minutes or until the whites are set and the yolks are still runny.
9. Use a slotted spoon to remove the eggs from the water and place them on a paper towel to drain.
10. In a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until thickened.
11. Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy.
12. To assemble, place two toasted English muffin halves on each plate.
13. Top each muffin half with a slice of Canadian bacon and a poached egg.
14. Spoon the hollandaise sauce over the eggs.
15. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 540
Fat per serving: 38g
Saturated fat per serving: 19g
Cholesterol per serving: 565mg
Sodium per serving: 870mg
Carbohydrates per serving: 26g
Fiber per serving: 1g
Sugar per serving: 1g
Protein per serving: 22g
Substitutions for ingredients:
- English muffins: You can use any type of bread, such as sourdough or brioche.
- Canadian bacon: You can use regular bacon, ham, or smoked salmon.
- White vinegar: You can use lemon juice or apple cider vinegar.
- Unsalted butter: You can use salted butter, but adjust the salt in the hollandaise sauce accordingly.
- Lemon juice: You can use lime juice or white wine vinegar.
Variations:
- Florentine Eggs Benedict: Replace the Canadian bacon with sautéed spinach.
- Crab Cake Eggs Benedict: Replace the Canadian bacon with a crab cake.
- Smoked Salmon Eggs Benedict: Replace the Canadian bacon with smoked salmon.
- Avocado Eggs Benedict: Add sliced avocado to the English muffin before adding the egg and hollandaise sauce.
Tips and tricks:
- Use fresh eggs for the best results.
- Crack the eggs into a small bowl or ramekin before adding them to the water to prevent the yolks from breaking.
- Make sure the water is simmering, not boiling, before adding the eggs.
- Use a slotted spoon to remove the eggs from the water to drain excess water.
- Keep the hollandaise sauce warm by placing the bowl over a pot of hot water or in a warm oven.
Storage instructions:
Eggs Benedict is best served fresh and should not be stored.
Reheating instructions:
Eggs Benedict should not be reheated as the hollandaise sauce will separate.
Presentation ideas:
Serve Eggs Benedict on a white plate with a sprinkle of chopped chives or parsley on top.
Garnishes:
Chopped chives, parsley, or paprika can be used as a garnish.
Pairings:
Eggs Benedict pairs well with a side of roasted potatoes or a fresh fruit salad.
Suggested side dishes:
Roasted potatoes, fresh fruit salad, or a side of bacon or sausage.
Troubleshooting advice:
- If the hollandaise sauce is too thick, add a tablespoon of hot water and whisk until smooth.
- If the hollandaise sauce is too thin, whisk in a little more melted butter.
- If the eggs are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Use fresh eggs and make sure they are cooked until the whites are set and the yolks are runny.
- Keep the hollandaise sauce warm and do not let it sit at room temperature for more than 2 hours.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s. It is named after a regular patron of the Waldorf Astoria Hotel, who requested a dish with toasted English muffins, poached eggs, and hollandaise sauce.
Flavor profiles:
Eggs Benedict has a rich and creamy flavor from the hollandaise sauce, a salty and savory flavor from the Canadian bacon, and a slightly sweet and nutty flavor from the English muffins.
Serving suggestions:
Serve Eggs Benedict for a special occasion breakfast or brunch.
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