Ingredients with Measurements:
- 4 English muffins, split and toasted
- 8 slices of prosciutto
- 8 large eggs
- 2 teaspoons white vinegar
- 1/2 cup unsalted butter, melted
- 3 egg yolks
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped chives for garnish
Special equipment needed:
- Large pot for poaching eggs
- Whisk or immersion blender
- Double boiler or heatproof bowl over a pot of simmering water
Step-by-step instructions:
1. Toast the English muffins and set aside.
2. Heat a large pot of water over medium heat until it reaches a gentle simmer.
3. Add the white vinegar to the water.
4. Crack each egg into a small bowl or ramekin.
5. Using a spoon, create a gentle whirlpool in the pot of water.
6. Slowly pour each egg into the whirlpool, one at a time.
7. Let the eggs poach for 3-4 minutes or until the whites are set but the yolks are still runny.
8. Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
9. While the eggs are poaching, prepare the hollandaise sauce.
10. In a double boiler or heatproof bowl over a pot of simmering water, whisk together the egg yolks and lemon juice until thickened.
11. Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy.
12. Season with salt and pepper to taste.
13. To assemble, place two slices of prosciutto on each toasted English muffin half.
14. Top each with a poached egg.
15. Spoon hollandaise sauce over the eggs.
16. Garnish with chopped chives.
17. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Water should be at a gentle simmer.
Serving size:
This recipe serves 4.
Nutritional information:
Calories per serving: 565
Fat: 42g
Protein: 27g
Carbohydrates: 22g
Fiber: 1g
Sugar: 1g
Sodium: 785mg
Substitutions for ingredients:
- Canadian bacon or smoked salmon can be substituted for prosciutto.
- Regular butter can be used instead of unsalted butter, but adjust the salt accordingly.
- Lime juice can be used instead of lemon juice.
Variations:
- Add sliced avocado or tomato to the English muffin before adding the prosciutto and egg.
- Use a different type of bread, such as sourdough or rye.
- Add a sprinkle of cayenne pepper to the hollandaise sauce for a spicy kick.
Tips and tricks:
- Use fresh eggs for the best results when poaching.
- To prevent the hollandaise sauce from curdling, make sure the heat is low and whisk constantly.
- If the hollandaise sauce is too thick, add a splash of warm water to thin it out.
Storage instructions:
This dish is best served immediately and should not be stored.
Reheating instructions:
This dish is not recommended for reheating.
Presentation ideas:
Serve on a plate with a side of fresh fruit or roasted potatoes.
Garnishes:
Chopped chives or parsley.
Pairings:
Serve with a mimosa or Bloody Mary for a classic brunch pairing.
Suggested side dishes:
Fresh fruit or roasted potatoes.
Troubleshooting advice:
- If the eggs are not poaching properly, make sure the water is at a gentle simmer and create a whirlpool to help the eggs hold their shape.
- If the hollandaise sauce is too thin, whisk in more melted butter.
- If the hollandaise sauce is too thick, whisk in a splash of warm water.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
- Use caution when working with hot water and steam.
Food history:
Eggs Benedict is a classic American breakfast dish that originated in New York City in the late 1800s. It typically consists of a toasted English muffin, topped with Canadian bacon or ham, a poached egg, and hollandaise sauce.
Flavor profiles:
This dish is rich and savory, with the salty prosciutto and creamy hollandaise sauce complementing the runny egg yolk.
Serving suggestions:
Serve this dish for a special occasion brunch or breakfast in bed.
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