Classic Eggs Benedict
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 254
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 246 mg
- Sodium
- 308 mg
- Level: Intermediate
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 254
- Total Fat
- 21 g
- Saturated Fat
- 11 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 10 g
- Cholesterol
- 246 mg
- Sodium
- 308 mg
Ingredients
Hollandaise:
Poached Eggs:
Directions
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- For the hollandaise: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt.
- Cover top tightly with foil and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.
- For the poached eggs: Fill a medium high-sided pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Gently crack an egg into a ramekin and then slowly slide it into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with 3 more eggs.
- Cook until the whites are set but the yolks are still runny, about 4 minutes. Once the eggs are perfectly poached, remove from the water using a slotted spoon and let drain on a plate lined with paper towels or a clean kitchen towel and season the top with salt and pepper. Set eggs aside.
- For assembly: Preheat the broiler. Put the muffins in a single layer, cut-side up on a baking sheet, place under the broiler and broil until golden brown, 1 to 3 minutes depending on how powerful your broiler is. Turn the muffins over, and broil for 1 minute longer.
- Turn the muffins back over so that the cut-side is facing up again. Remove and butter the top of each. Top each muffin with a slice of the bacon, return under the broiler and broil until the bacon is lightly golden brown and just warmed through, 1 to 3 minutes, depending on how powerful the broiler is.
- Top each muffin half with an egg, pour about 1/4 cup of the sauce over each, sprinkle with a bit of sea salt and pepper and garnish with chives and herbs.
Cook’s Note
Tip: Poached eggs can be made up to 1 hour in advance. After poaching, plunge the eggs into a large bowl of ice water until completely cold, about 2 minutes. Remove the eggs to a sheet pan sprayed with nonstick spray and refrigerate until ready to use. Once ready to serve, bring 3 inches of water to a simmer in a medium pot, plunge each egg in one at a time and cook until just heated through and yolk is runny, about 20 seconds.
