Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon
- 8 poached eggs
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Special equipment needed:
- Double boiler
- Whisk
- Slotted spoon
Step-by-step instructions:
1. In a double boiler, whisk together egg yolks, lemon juice, salt, and cayenne pepper until well combined.
2. Place the double boiler over low heat and whisk constantly until the mixture thickens and doubles in volume.
3. Slowly drizzle in the melted butter, whisking constantly, until the sauce is thick and creamy.
4. Remove from heat and keep warm.
5. In a skillet, cook Canadian bacon until crispy and browned.
6. To poach eggs, bring a pot of water to a simmer and add a splash of vinegar.
7. Crack eggs into a small bowl and gently slide them into the simmering water.
8. Cook for 3-4 minutes or until the whites are set but the yolks are still runny.
9. Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
10. To assemble, place a toasted English muffin half on a plate, top with a slice of Canadian bacon, a poached egg, and a generous spoonful of hollandaise sauce.
11. Repeat with remaining ingredients.
12. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
5. Temperature:
Low heat for double boiler, simmering water for poaching eggs.
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 38g
Carbohydrates: 25g
Protein: 20g
Sodium: 830mg
Sugar: 2g
Substitutions for ingredients:
- English muffins can be substituted with bagels or toast.
- Canadian bacon can be substituted with ham or smoked salmon.
- Butter can be substituted with ghee or coconut oil.
- Lemon juice can be substituted with white wine vinegar or apple cider vinegar.
Variations:
- Vegetarian version: Substitute Canadian bacon with sautéed spinach or roasted tomatoes.
- Gluten-free version: Substitute English muffins with gluten-free bread or bagels.
- Seafood version: Substitute Canadian bacon with crab cakes or lobster.
Tips and tricks:
- Use fresh eggs for poaching to ensure the whites hold together.
- To keep the hollandaise sauce warm, place the double boiler over a pot of simmering water.
- If the hollandaise sauce is too thick, whisk in a tablespoon of hot water to thin it out.
Storage instructions:
Hollandaise sauce can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a double boiler before serving.
Reheating instructions:
To reheat eggs benedict, place in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
Serve on a white plate with a sprinkle of chopped parsley or chives.
Garnishes:
Garnish with a sprinkle of paprika or smoked paprika.
Pairings:
Serve with a side of roasted potatoes or a fresh fruit salad.
Suggested side dishes:
- Roasted asparagus
- Grilled tomatoes
- Sautéed mushrooms
Troubleshooting advice:
- If the hollandaise sauce separates, whisk in a tablespoon of hot water to bring it back together.
- If the poached eggs fall apart, try using fresher eggs or adding a splash of vinegar to the water.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Store leftover eggs benedict in the refrigerator and consume within 2 days.
Food history:
Eggs benedict is a classic American breakfast dish that originated in New York City in the late 1800s.
Flavor profiles:
Savory, rich, tangy, and buttery.
Serving suggestions:
Serve with a cup of hot coffee or tea.
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