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Eggs Benedict is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Eggs Benedict is something that I’ve loved my whole life. They’re nice and they look fantastic.
Looking for recipes from world-class chefs that will impress family, friends or guests? Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world!
To begin with this particular recipe, we must first prepare a few ingredients. You can have eggs benedict using 17 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Eggs Benedict:
- Get For the benedict
- Get 3/4 C. or 1 1/2 sticks of unsalted butter
- Make ready 3 large egg yolks
- Get 1 1/2 tsp. Fresh lemon juice
- Get 1/4 tsp. Cayenne
- Make ready to taste Salt and pepper
- Get For the poached eggs:
- Take 1 Tbso. White distilled vinegar
- Prepare Sea salt
- Make ready 8 large eggs
- Get For the hollandaise:and assembly:
- Get 4 English muffins, split
- Prepare 8 slices Canadian bacon or thick-cut ham
- Prepare 2 Tbsp. Unsalted butter
- Make ready 1/4 C. Chopped chives or green onions
- Get 2 Tbsp. Chopped dill or 2 tsp. Dried dill
- Prepare to taste Salt and pepper
Hollandaise sauce is really just an emulsion of eggs and butter. Okay, yes, the eggs and butter must be blended at just the right temperature — warm enough to melt the butter; cool enough not to scramble the eggs — and then the emulsion has to stay at pretty much that perfect temperature until served. Eggs Benedict is a traditional breakfast dish composed of an English muffin topped with Canadian ham, poached eggs, and hollandaise sauce. It's the latter that gives Eggs Benny its reputation for.
Instructions to make Eggs Benedict:
- Make the hollandaise: Melt the butter in a small pot over medium-high heat until it's foamy but not yet beginning to brown, 3-4 minutes.
- Place egg yolks and 2 tsp. water into a blender. Start blender and then very slowly add the hot, melted butter until fully combined. Add lemon juice and cayenne, season with salt and pepper. Pour into a bowl with plastic wrap directly on the surface so the top doesn't create a skin on top. Set aside.
- Poach the eggs: Crack eggs into a strainer and let the watery whites run out. There will still be whites remaining. Fill a sauce pan with 3 inches of water. Add vinegar and salt and bring to a simmer. Just starting to bubble not boil. Using a spoon stir water until it is swirling. Carefully drop 1 or 2 eggs at a time into center of vortex, allowing the whites to envelop the yolks. 4-5 minutes until whites are set and yolk still runny. Repeat with remaining eggs.
- Use splotted spoon to remove eggs and place on paper towels or clean dish towel to drain.
- Toast choice of bread in toaster or oven until golden brown.
- Cook Canadian bacon or ham in a skillet over medium-high heat until golden brown and just crisp around the edges. About 6 minutes.
- Assemble: Place 8 halves of bagels or choice of bread on a plate and butter generously. Top each with Canadian bacon or ham, and poached egg. Spoon hollandaise sauce over top and aprinle with dill, sea salt, cayenne and pepper.
Making Eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise.
Above is how you can prepare dinner eggs benedict, very simple to make. Do the cooking stages accurately, loosen up and use your coronary heart then your cooking might be scrumptious. There are lots of recipes you could attempt from this website, please discover what you want. For those who like this recipe please share it with your folks. Happy cooking.
