How To Prepare Eggs Benedict

How To Prepare Eggs Benedict

Ingredients

1. PREPARE HOLLANDAISE: Bring water to boil in kettle.

2. Fill medium saucepan with about ½ inch of water and bring to bare simmer.

3. Place 12 tablespoons softened unsalted butter and 6 large egg yolks in large heatproof bowl.

4. Set bowl over barely simmering water (don’t let bowl touch water).

5. Whisk eggs and butter together.

6. Pour ½ cup boiling water from kettle into liquid measuring cup.

7. Whisk ½ cup boiling water into bowl with butter and eggs.

8. Cook, whisking constantly, until thickened and sauce registers 160 degrees, 7 to 10 minutes.

9. Carefully remove bowl from saucepan. Stir in 2 teaspoons lemon juice and ⁄ teaspoon cayenne pepper. Season sauce 1 8 with salt to taste.

10. Transfer sauce to liquid measuring cup and cover with plastic wrap.

(Sauce can be held at room temperature for up to 1 hour.)

11. Adjust oven rack 8 inches from broiler element and heat broiler.

12. POACH EGGS: Fill 12- inch nonstick skillet nearly to rim with water.

Add 2 tablespoons white vinegar and 1 teaspoon salt and bring to boil over

high heat.

13. Crack 3 large eggs each into 4 teacups (12 eggs total).

14. All at once, lower lips of cups into boiling water and tip eggs into water.

15. Cover skillet and poach eggs off heat until whites are set but yolks are still slightly runny, about 6 minutes.

16. Using slotted spoon, remove eggs one at a time, letting water drain

back into skillet, and transfer to large paper towel– lined plate.

17. BROIL MUFFINS AND BACON: While eggs poach, arrange 6 split English muffins, split side up, on rimmed baking sheet.

18. Broil English muffins until golden brown, 2 to 4 minutes.

19. Place 1 slice Canadian bacon (12 slices total) on each English muffin

half and broil until beginning to brown, about 1 minute.

20. Turn off broiler and transfer baking sheet to lower rack to keep warm

until eggs are done, if necessary.

21. ASSEMBLE AND SERVE: Place 2 English muffin halves each on 6 serving plates. Arrange 1 poached egg on top of each English muffin half.

22. If necessary, reheat hollandaise in microwave on 50 percent power,

stirring every 10 seconds, until heated through, about 1 minute.

23. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing

remaining hollandaise separately.