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Eggs Benedict
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Eggs Benedict looks fancy but comes together fast with a blender hollandaise and a simple poaching trick. Toasted English muffins, Canadian bacon, soft poached eggs, and warm sauce. This serves two.
Ingredients
- 2 English muffins, split
- 4 slices Canadian bacon
- 4 large eggs, plus 3 yolks for the sauce
- 1 tablespoon white vinegar
- 1/2 cup butter, melted
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- pinch of cayenne
Directions
- For the hollandaise, blend the 3 yolks, lemon juice, salt, and cayenne for 10 seconds. With the blender running, slowly pour in the hot melted butter until thick. Keep warm.
- Bring a wide pot of water to a bare simmer and add the vinegar.
- Toast the muffins and warm the Canadian bacon in a skillet.
- Crack each egg into a cup and slip it into the water. Poach 3 minutes for soft yolks, then lift out with a slotted spoon.
- Top each muffin half with bacon, a poached egg, and a spoonful of hollandaise.
Tips and variations
- A bare simmer and a splash of vinegar keep poached eggs from feathering.
- Pour the butter slowly into the blender so the hollandaise emulsifies.
- Make the hollandaise last and keep it warm, not hot, so it does not split.
- Use the freshest eggs for the tightest poach.
Common questions
- How do I poach eggs neatly
- Use fresh eggs, a bare simmer, and a little vinegar, and slip each egg in from a cup.
- Can I make hollandaise ahead
- It is best fresh. Hold it warm up to 30 minutes and do not overheat it.
- Why did my hollandaise split
- The butter went in too fast or got too hot. Whisk in a teaspoon of warm water to bring it back.
- What can I use instead of Canadian bacon
- Regular bacon, ham, smoked salmon, or sauteed spinach all work.
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