Traditional Eggs Benedict
Learn the trick to perfect poached eggs in this traditional recipe for eggs benedict.
Ingredients
- 15 Nature's Yoke large eggs
- 6 English muffins
- 1 tbsp lemon juice* *White vinegar or white wine vinegar can be used in place of lemon juice
- 8 tbsp Clarified butter *Can use unsalted butter if you don't have clarified
- Salt to taste
- Pepper to taste
- 1 lb Canadian Bacon *Deli sliced ham can also be used
Instructions
Poached Eggs
- Set out plastic wrap over a small bowl. Rub a few drops of oil onto the plastic wrap to keep the eggs from sticking. Crack two eggs into plastic wrap over the bowl, and bring the ends up twisting them together to completely seal the eggs in the plastic wrap. Tie off the end so that the plastic wrap doesn't open. Repeat for the remaining five poached eggs.
- Place the eggs in the tied off plastic wrap into a pot of boiling water. Cook for 7-8 minutes or until whites are completely set.
- Remove from boiling water, cut tied end of plastic and lift plastic wrap off of the poached eggs. Salt and pepper the poached eggs to taste.
Hollandaise sauce
- Bring about an inch of water to boil in a saucepan. Remove from heat and place mixing bowl on top of the saucepan so that the steam keeps the bowl warm. Combine three eggs, lemon juice, a pinch of salt and a pinch of pepper in the mixing bowl placed over the heated water. Whisk until well combined. Warming the eggs is important to ensure the butter doesn't solidify and separate when added in the next step.
- Melt butter in a saucepan. Once the butter is melted, slowly pour the butter into the whisked eggs, continuing to whisk constantly to combine and avoid cooking the eggs. Keep whisking until well combined and sauce is a pale yellow.
- Hollandaise sauce should be used immediately to avoid separating. Alternatively, the sauce can be stored for a few hours in a warmed thermos or other insulated container.
Assembling the Eggs Benedict
- Lightly toast the English muffins. Place one or slice of Canadian bacon, the poached egg and then about 3 tbsp of hollandaise per serving.
