1/1 Photo of Eggs Benedict
Cristi Hinten's Note:
Finally tried this and personally, I thought it was a tad too much lemon juice in the Hollandaise. Will adjust this next time.
My Private Note
Units: US | Metric
- 4 eggs
- 1 teaspoon white vinegar, for poaching
- 4 pieces ham or 4 pieces bacon
- 2 English muffins
- 1/2 cup scallion, for garnish
- 2 egg yolks
- 1 tablespoon lemon juice
- 2 1/4 teaspoons lemon juice
- 1/2 pinch white pepper
- 1/8 teaspoon Worcestershire sauce
- 1 1/2 teaspoons water
- 1/2 cup butter, melted
- 1/8 teaspoon salt
- 1Cook the bacon or ham in a large skillet as you normally would. set aside.
- 2While the bacon is cooking, fill a large saucepan 2/3 of the way up with water and bring to a boil. Add the vinegar, then lower the temperature so it's at a light simmer.
- 3For the Hollondaise sauce, fill the bottom of a double boiler part-way with water, and bring to a simmer. On the top half of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and waer.
- 4Add the melted butter to the hollondaise mixtures 1 or 2 tablespoons at a time while constantly whisking the yolks (this part is very important for a proper Hollondaise). Add small amounts of water to the Hollondaise if it starts to get too thick.
- 5After slowly adding in all the butter, whisk in the salt then remove from heat. Cover with a lid to keep warm.
- 6Toast your English muffins.
- 7Poach the eggs by carefully cracking the egg into the water. Allow the egg to begin to solidify before adding another. Keep track of what order you put the eggs in, as you will want to pull them out in that order.
- 8Let the eggs sit for 3 1/2 to 4 minutes before removing from the water with a slotted spoon.
- 9See if you can get everything ready at the same time (having a second person in the kitchen helps) and assemble.
- 10Butter an English muffing half, top with bacon or ham, add a poached egg on top of the bacon, pour Hollondaise sauce over, sprinkle with parsley or scallions.
- 11Serve immediately.
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Nutritional Facts for Eggs Benedict
Serving Size: 1 (137 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 370.1
- Calories from Fat 272
- Total Fat 30.3 g
- Saturated Fat 17.0 g
- Cholesterol 330.0 mg
- Sodium 457.0 mg
- Total Carbohydrate 14.6 g
- Dietary Fiber 1.3 g
- Sugars 1.7 g
- Protein 10.5 g
The following items or measurements are not included: