Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 eggs
- 1/2 cup unsalted butter
- 4 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1 tablespoon white vinegar
- Chopped chives, for garnish
Special equipment needed:
- Double boiler
- Whisk
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet over medium-high heat, cook the Canadian bacon until browned and crispy. Remove from the skillet and keep warm.
3. Fill a large saucepan with water and bring to a simmer. Add the white vinegar.
4. In a double boiler, melt the butter over low heat.
5. In a separate bowl, whisk the egg yolks, lemon juice, salt, and cayenne pepper until thick and pale.
6. Place the bowl over the double boiler and whisk constantly until the mixture thickens and doubles in volume.
7. Remove from heat and slowly whisk in the melted butter until the sauce is smooth and creamy.
8. Poach the eggs in the simmering water for 3-4 minutes or until the whites are set and the yolks are still runny.
9. To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, and a poached egg.
10. Spoon the hollandaise sauce over the eggs and garnish with chopped chives.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 375°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 540
Fat: 42g
Carbohydrates: 22g
Protein: 21g
Sodium: 900mg
Substitutions for ingredients:
- English muffins can be substituted with bagels or toast.
- Canadian bacon can be substituted with ham or smoked salmon.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
Variations:
- Add sliced avocado or tomato to the sandwich.
- Use a different type of cheese, such as cheddar or Swiss.
- Add a dash of hot sauce to the hollandaise sauce for extra flavor.
Tips and tricks:
- Use fresh eggs for poaching to ensure the whites stay together.
- To prevent the hollandaise sauce from curdling, whisk constantly and remove from heat if it starts to get too hot.
- Keep the poached eggs warm in a bowl of warm water until ready to serve.
Storage instructions:
This dish is best served fresh and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve the Egg Beauregard Benedict on a white plate with a sprinkle of chopped chives on top.
Garnishes:
Chopped chives
Pairings:
This dish pairs well with a side of roasted potatoes or a fresh fruit salad.
Suggested side dishes:
Roasted potatoes or fresh fruit salad.
Troubleshooting advice:
- If the hollandaise sauce is too thick, whisk in a tablespoon of warm water.
- If the poached eggs fall apart, try adding a tablespoon of white vinegar to the water to help the whites stay together.
Food safety advice:
- Use caution when handling hot water and melted butter.
- Make sure the eggs are cooked to a safe temperature of 160°F to prevent foodborne illness.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s.
Flavor profiles:
Savory, rich, and buttery.
Serving suggestions:
Serve the Egg Beauregard Benedict with a cup of coffee or tea for a delicious breakfast or brunch.
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