The Gourmet Bon Vivant
For Mother's Day
Eggs Benedict is an all-time favorite breakfast dishes. It's a classic brunch staple that never gets old. There's something special about the combination of a perfectly poached egg, bacon, and hollandaise sauce that just hits the spot.
The key to a great eggs benedict is all in the details. The egg should be poached to perfection, with a soft, runny yolk that oozes out when you cut into it. The bacon should be thick, with just the right amount of saltiness. And the hollandaise sauce should be rich and velvety, with a tangy flavor that complements the other ingredients perfectly.
For the Hollandaise sauce. We're going to walk through how to make this, don't worry!
For the eggs benedict - it's pretty short and sweet. Let's make the Hollandaise first!
In a heatproof bowl, whisk together 3 egg yolks, 1 tablespoon of fresh lemon juice, 1/4 teaspoon of salt, and a pinch of cayenne pepper.
Set the bowl over a pot of simmering water, making sure that the bottom of the bowl is not touching the water.
Slowly pour the melted butter into the egg mixture while whisking constantly.
Once all the butter is incorporated, continue to whisk the hollandaise sauce until it coats the back of a spoon.
Over barely simmering water. If it gets to thick, add a tbsp of water. Now, let's make the eggs.
1. Fill a large pot with water and bring it to a boil. Once the water is boiling, reduce the heat to a simmer.
Too keep white whispies under control drain the eggs in a sieve before adding them to the pot.
Carefully lower each egg into the swirling water and let them cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
While the eggs are cooking, toast 4 English muffins until they are golden brown. Top with cooked bacon, and keep warm in 200F oven.
Place a poached egg on top of the Canadian bacon and spoon a generous amount of hollandaise sauce over the top.
Top with parsley, chives, or dill, and you're done!
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