Eggs Benedict (Updated)


This dish is probably the tastiest dish I’ve ever made. But also the hardest. Well… not really. The poaching part was a pain in the @$$. But besides that, It’s a piece of bacon and English muffin :).

INGREDIENTS:

1 English Muffin

2 Slices of Canadian Bacon

Water

2 tbsp Vinegar

2 Large Eggs

Hollandaise Sauce-

3 egg yolks

1 tbsp fresh lemon juice

1/2 tsp kosher salt

Pinch of cayenne pepper

10 tbsp (5 oz) unsalted butter (If using salted butter, DO NOT add 1/2 tsp salt)

DIRECTIONS:

STEP 1)  Melt Butter (Do not overheat). Add egg yolks, lemon juice, salt, and cayenne into a blender and blend on medium high for 20-30 seconds. Turn blender to lowest setting. Then slowly add in butter. Taste and adjust. Use within an hour.

STEP 2) Brown bacon in a small pan. Toast English Muffin.

STEP 3) Bring water and vinegar to a boil, then reduce heat to simmer. Gently crack egg into water and turn off heat. Let it sit for about 4 minutes or until egg whites is fully cooked.

STEP 4) Remove from water, draining all excess water and place on top of the English muffin and Bacon (in that order).

STEP 5) Top with Hollandaise Sauce and serve.

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