Sunday, September 14, 2014

Eggs Benedict

Eggs benedict is a classic breakfast/brunch dish that you see on a lot of hotel and restaurant menus but it's really simple to make at home. Every element of this dish is perfect; the toasted English muffin topped with crispy, salted bacon then a perfectly poached egg is placed on top of the bacon and the whole dish is finished with a dollop of rich, buttery Hollandaise sauce. The Hollandaise sauce is the only tricky part of this dish because you've got to have the patience to slowly add the butter to the egg yolk so that it won't split. So why not treat yourself or a loved one to breakfast in bed this weekend with this eggs benedict recipe!

2 English Muffins
8 slices of bacon
2 eggs and one egg yolk, room temperature
1 tsp. lemon juice
1 (4 oz.) stick of unsalted butter, melted
salt and pepper

Over a saucepan of simmering water, place a bowl on top of the water making sure the water doesn't directly touch the bowl

Place the egg yolk in the bowl and whisk the lemon juice into the egg yolk then very gradually add the butter to the egg yolk

Continuously whisk the butter into the egg yolk until a thick yellow hollandaise sauce forms then season with salt and pepper

Crack the two whole eggs into a pan of boiling water and let them poach for 3-4 minutes

Meanwhile cook the bacon in a pan for a few minutes until crisp and browned

Slice the English muffins in half and toast them until they're lightly golden brown

Top each English muffin with two slices of bacon, a poached egg, and a spoonful of the Hollandaise sauce

Serves 2

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