Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 large eggs
- 1 tablespoon white vinegar
- 1/4 cup unsalted butter
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup roasted red peppers, drained and chopped
Special equipment needed:
- Double boiler or a heatproof bowl set over a pot of simmering water
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the Canadian bacon on a baking sheet and roast in the oven for 10-12 minutes, or until crispy.
3. Fill a large saucepan with 2 inches of water and bring to a simmer over medium heat.
4. Crack each egg into a small bowl or ramekin.
5. Add the white vinegar to the simmering water and stir to create a vortex.
6. Gently pour each egg into the center of the vortex and cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
7. Use a slotted spoon to remove the eggs from the water and place them on a paper towel-lined plate to drain excess water.
8. In a small saucepan, melt the butter over low heat.
9. In a separate heatproof bowl, whisk together the egg yolks, lemon juice, salt, and cayenne pepper.
10. Place the bowl over the saucepan of simmering water and whisk constantly until the mixture thickens and doubles in volume, about 3-5 minutes.
11. Remove the bowl from the heat and slowly whisk in the melted butter until the sauce is smooth and creamy.
12. Add the roasted red peppers to a blender or food processor and blend until smooth.
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 and drizzle the roasted red pepper sauce over the top.
16. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 480
Fat: 32g
Saturated Fat: 16g
Cholesterol: 485mg
Sodium: 970mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 1g
Protein: 24g
Substitutions for ingredients:
- Canadian bacon can be substituted with ham or prosciutto.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Roasted red peppers can be substituted with sun-dried tomatoes or chipotle peppers.
Variations:
- Add sliced avocado or tomato to the English muffin before adding the Canadian bacon and poached egg.
- Use smoked salmon instead of Canadian bacon for a different flavor.
- Add chopped fresh herbs, such as chives or parsley, to the hollandaise sauce for added flavor.
Tips and tricks:
- To keep the poached eggs warm while you make the hollandaise sauce, place them in a bowl of warm water.
- If the hollandaise sauce becomes too thick, whisk in a tablespoon of hot water to thin it out.
- Make the hollandaise sauce ahead of time and reheat it gently over low heat before serving.
Storage instructions:
This dish is best served immediately and does not store well.
Reheating instructions:
If you have leftover hollandaise sauce, reheat it gently over low heat, whisking constantly, until warmed through.
Presentation ideas:
Serve the Eggs Benedict on a bed of arugula or spinach for added color and nutrition.
Garnishes:
Garnish with chopped fresh herbs, such as chives or parsley, or a sprinkle of paprika.
Pairings:
Serve with a side of roasted potatoes or a fruit salad.
Suggested side dishes:
Roasted potatoes, fruit salad, or a side of sautéed spinach.
Troubleshooting advice:
- If the hollandaise sauce curdles, start over with fresh egg yolks and whisk in the curdled sauce a little at a time until it is smooth.
- If the poached eggs fall apart, try adding a teaspoon of white vinegar to the water to help the whites set.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid the risk of foodborne illness.
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 of poached eggs, Canadian bacon, and hollandaise sauce on an English muffin.
Flavor profiles:
This dish is rich and savory, with the salty Canadian bacon and tangy hollandaise sauce balanced by the sweetness of the roasted red pepper sauce.
Serving suggestions:
Serve this dish for a special occasion breakfast or brunch, or as a decadent weekend treat.
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