Eggs benedict

Here is a great WIP benedict

  • Hollandaise (for about 8-10 eggs)
    • 1 stick unsalted butter (8 tblsp)
    • 1/2 stick salted butter (4 tblsp)
    • 3 teaspoons water
    • 3 large egg yolks
    • 2 1/4 teaspoons fresh lemon juice
    • ¼ teaspoon cayenne
    • Dash of Kosher salt

Make the hollandaise:

  • Melt butter in a small pot over medium heat until it’s barely foamy
  • Place egg yolks and 3 teaspoons water in a blender. Blend.
  • Keep blending and working very slowly, add the hot melted butter until it’s all incorporated. (If it starts to get too thick to blend, add more water.)
  • Add lemon juice and cayenne,  adjust the amounts to taste
  • Hit with salt it will likely need
  • Transfer the sauce to a small bowl, place plastic wrap directly on the surface so it doesn’t form a skin. Set aside. (It will keep at room temperature while you work.)
  • Other ingredients
    • Eggs for poaching
    • Canadian bacon or Lox
    • English muffins
    • Chopped dill
    • White vinegar

Poaching:

  • Use individual poaching pot
  • Add water, a pinch of salt and a large dash of vinegar each time
  • Bring water to slight boil
  • Crack egg into a bowl.
  • Slide egg into poaching mini pot (bowl first helps with splash)
  • After 3 minutes use a slotted spoon to lift the egg out of the water.
  • Set on a plate lined with paper towel
  • After a touch dab the top of egg with paper towel as well

Building

  • Toast and butter an english muffin half
  • Heat/fry canadian bacon until crisp on edges
  • Put canadian bacon down as first layer on muffin half
  • Set egg on bacon (you can manage with your hands, they are oddly tough)
  • Spoon sauce over it
  • Sprinkle freshly sliced dill as finish

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