Eggs Benedict
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3.5 tbsps
Lemon Juice1 pinch
Ground White Pepper1 tsp
Worcestershire Sauce1 tbsp
Water2 tbsps
Butter (softened)1 tsp
Salt8
Eggs1 tsp
Distilled White VinegarDirections:
1
To Make Hollandaise: Fill the bottom of a double boiler part-way with water
2
Make sure that water does not touch the top pan
3
Bring water to a gentle simmer
4
In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water
5
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly
6
If hollandaise begins to get too thick, add a teaspoon or two of hot water
7
Continue whisking until all butter is incorporated
8
Whisk in salt, then remove from heat
9
Place a lid on pan to keep sauce warm
10
Preheat oven on broiler setting
11
To Poach Eggs: Fill a large saucepan with 3 inches of water
12
Bring water to a gentle simmer, then add vinegar
13
Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes
14
Yolks should still be soft in center
15
Remove eggs from water with a slotted spoon and set on a warm plate While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler
16
Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg
17
Place 2 muffins on each plate and drizzle with hollandaise sauce
18
Sprinkle with chopped chives and serve immediately