Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of 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
- Pinch of cayenne pepper
Special equipment needed:
- Double boiler
- Whisk
- Slotted spoon
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. In a large skillet, cook the Canadian bacon over medium heat until lightly browned, about 3 minutes per side. Transfer to a plate and keep warm in the oven.
3. Fill a large saucepan with 2-3 inches of water and bring to a simmer over medium heat.
4. Add the white vinegar to the water.
5. Crack one egg into a small bowl.
6. Using a whisk, create a whirlpool in the simmering water and gently pour the egg into the center of the whirlpool.
7. Cook the egg for 3-4 minutes or until the white is set and the yolk is still runny.
8. Use a slotted spoon to remove the egg from the water and transfer it to a plate. Keep warm in the oven.
9. Repeat steps 5-8 with the remaining eggs.
10. In a double boiler, whisk together the egg yolks, lemon juice, salt, and cayenne pepper until well combined.
11. Place the double boiler over low heat and whisk continuously until the mixture thickens and doubles in volume, about 5-7 minutes.
12. Remove the double boiler from the heat and slowly whisk in the melted butter until the sauce is smooth and creamy.
13. To assemble, place two toasted English muffin halves on each plate.
14. Top each muffin half with a slice of Canadian bacon, followed by a poached egg.
15. Spoon the hollandaise sauce over the eggs.
16. Garnish with chopped chives or parsley, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Simmering water: 180-190°F
Oven: 200°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 530
Fat: 39g
Protein: 23g
Carbohydrates: 22g
Fiber: 1g
Sugar: 1g
Sodium: 820mg
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 lemon juice or apple cider vinegar.
- Unsalted butter can be substituted with salted butter, but reduce the amount of added salt in the hollandaise sauce.
Variations:
- Add sliced avocado or tomato to the eggs benedict for extra flavor and nutrition.
- Use a different type of sauce, such as tomato sauce or pesto, instead of hollandaise sauce.
- Replace the Canadian bacon with sautéed spinach or mushrooms for a vegetarian option.
Tips and tricks:
- Use fresh eggs for the best results when poaching.
- Toast the English muffins before assembling the eggs benedict to prevent them from getting soggy.
- Keep the hollandaise sauce warm by placing the double boiler over a pot of simmering water.
Storage instructions:
Eggs benedict is best served fresh and should not be stored for later consumption.
Reheating instructions:
Eggs benedict should not be reheated as it can cause the eggs to overcook and the hollandaise sauce to separate.
Presentation ideas:
Serve the eggs benedict on a decorative plate with a side of fresh fruit or a small salad.
Garnishes:
Chopped chives or parsley can be used as a garnish for added flavor and color.
Pairings:
Eggs benedict pairs well with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit, roasted potatoes, or a small salad make great side dishes for eggs benedict.
Troubleshooting advice:
- If the hollandaise sauce is too thick, whisk in a tablespoon of warm water to thin it out.
- If the hollandaise sauce separates, whisk in a tablespoon of warm water or a fresh egg yolk to bring it back together.
Food safety advice:
- Use caution when working with hot water and steam.
- Make sure the eggs are fully cooked before consuming 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:
Eggs benedict is a savory dish with rich and creamy flavors from the hollandaise sauce, salty flavors from the Canadian bacon, and a slightly tangy flavor from the lemon juice.
Serving suggestions:
Serve the eggs benedict on a warm plate with a side of fresh fruit or a small salad for a complete breakfast or brunch meal.
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