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Eggs Benedict Recipe

INGREDIENTS

Eggs Benedict ▢8 slices bacon ▢4 eggs ▢2 teaspoons vinegar ▢2 English muffins ▢water Hollandaise Sauce ▢10 tablespoons unsalted butter ▢3 egg yolks ▢1 tablespoon lemon juice ▢½ teaspoon salt

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STEP-1

Cook bacon and set aside. (Ham or Canadian bacon works too). Poach eggs. You can do this with an egg poacher or the old-fashioned method. 

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STEP-2

Add water to a large saucepan and fill with water to ⅔ full. Bring to a boil and then add vinegar. Bring water back to a boil and then turn to low to simmer.

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STEP-3

Add a cracked egg to a small bowl and slowly pour it into the simmering water, using a spatula to make sure it stays all together. Repeat with more eggs. Cover the pan with a lid, turn off heat, and let sit for 4-5 minutes.

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STEP-4

Remove eggs (in the order they were placed in) with a slotted spoon. (NOTE: You may need to change cooking times based on how you like your eggs).

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STEP-5

Make hollandaise sauce by melting 10 tablespoons butter. Add 3 egg yolks, 1 tablespoon lemon juice, and ½ teaspoon salt to a blender and blend on medium speed for 30 seconds. Eggs should be light in color. Slowly add the melted butter to the blender and blend on LOW until all combined.

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STEP-6

While eggs are finishing cooking, toast English muffins. Assemble eggs benedict by buttering one side, adding bacon, a poached egg, and then hollandaise sauce on top. Garnish with chopped parsley.

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