Sunday, October 19, 2014

Eggs Benedict

What makes for a better Sunday brunch than tender poached eggs on top a juicy slice of Canadian bacon and a toasted English muffin? All that's needed to complete this divine madness is a dollop of velvety hollandaise sauce!


2 English muffins
4 slices Canadian bacon
4 large eggs
12 tablespoons unsalted butter, melted
4 large egg yolks
2 tablespoons lemon juice
Salt and paprika to taste


1.  To poach the eggs: pour enough water into a 10- to 12-inch skillet so that it’s three-quarters full. Add the vinegar and bring to a simmer over medium-high heat. Gently break the eggs into the water around the edge of the skillet, which will help keep the eggs together. Lower the heat to medium low and simmer until the eggs are just set, about 3 minutes; the yolks should still be runny. (Alternatively, add the eggs to the simmering water, turn off the heat, cover the skillet, and let them sit for 4 to 5 minutes.) Remove the eggs from the skillet with a slotted spoon and set aside on a warm paper-towel-lined plate. If the eggs have any feathery edges, you can trim them if you like.

2. To make the hollandaise sauce: position a large heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. In the bowl, whisk the yolk and lemon juice until well combined. Gradually whisk in the butter in a thin stream and keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds. If the sauce is too thick, whisk in a few drops of hot water to thin it. Season to taste with salt. Keep the sauce warm in its bowl set over the simmering water, whisking occasionally, until ready to use.

3.  Toast and butter the muffin halves.

4.  Heat a 10-inch skillet over medium-high heat and cook 4 slices of the bacon, flipping once, until heated through and browned in spots, about 1 minute per side. Transfer to a large plate and repeat with the remaining slices.

5.  To serve, put two muffin halves on a warm plate, top each with a slice of the bacon and a poached egg, and spoon on the hollandaise sauce. Garnish with a sprinkle of paprika and serve immediately.

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