Every literary aficionado has a checklist of classic tales they must read, every traveling buff has a bucket list of locations they must visit, and every foodie should have a list of classic dishes they hope to make. If you are a foodie and eggs Benedict is not on your list then you have made a glaring oversight!
Eggs Benedict is built upon a two essential cooking techniques; poaching eggs, and of course Hollandaise sauce, one of the 5 mother sauces that creates the foundation of all classic sauce making. This should, however, not scare you. Neither are particularly difficult to master and conquering these will really bolster your culinary chops.
Your kitchen compliments could transition from, “Mom, thanks for not burning my Eggo waffle!” to, “Mom, this Hollandaise sauce is really quite exquisite, and my poached egg is like a tender basket containing my love for you, just waiting to flow out at the gentlest nudge!”
Yeah, that could be you. You’re welcome.
Make sure you have a slotted spoon for making this recipe. It is well suited to remove the poached eggs from the water. You don’t want to use a regular spoon as it will also collect water that will make your English Muffin soggy.
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If you really want a killer breakfast, make my bacon and eggs Benedict with my homemade shredded hash browns recipe! The Hollandaise sauce and runny egg yolk will taste amazing when sopped up by crisp, crunchy, fried hash brown shreds! It really is the perfect companion for this meal!
Bacon and Eggs Benedict
- 2 English Muffins toasted
- 4 strips Bacon cooked and halved
- 4 Eggs
- 1 tsp White Vinegar
- 3 egg yolks
- 1 tbsp Lemon Juice or to taste
- 6 tbsp Butter
- Toast muffins and fry bacon until crisp.
- Heat water in saucepan until simmering, add salt and vinegar.
- Gently drop the eggs in the water.
- Tip: Swirl the water slowly prior to dropping the egg in to prevent "feathering" of the whites.
- Turn off the heat and let the eggs sit and cook for 5 minutes, untouched.
- Using a slotted spoon, remove each egg and place on top of English Muffin half and 2 bacon halves.
- Add egg yolks to a pan on very low heat, and whisk vigorously until they thicken slightly.
- Tip: The pan should be warm enough to heat the yolk, but not hot enough to cook it. Cooking the yolk will cause the sauce to curdle.
- Add lemon juice to taste.
- Add cold butter and whisk. The pan should have enough heat to melt the butter and incorporate it into the sauce.
- Tip: If the sauce thickens too much, add small amounts of water to thin it out.
- Serve sauce generously over English Muffin halves topped with two halves of bacon and one poached egg.
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