{Perfect Every Time} Eggs Benedict


This is one of my husband's favorite breakfasts ever.  For a while, he would request it and I would say "I don't have a recipe".  This only worked for so long before he insisted I either look in one of my 50+ cookbooks or google it.  It was that darned hollandaise sauce that intimidated me.  I had read so many warnings about the water temp having to be perfect and the constant stirring and bringing the whole thing to the right temp all so your sauce doesn't separate at the last minute leaving you with poached eggs minus the sauce.

And then I found this recipe.  
You've gotta love the folks from America's Test Kitchen.  They test and then test some more until they find tips and tricks to make your life easier. And that easier life includes a hollandaise sauce that doesn't break.  Ever.  I've {somewhat} neglected it as I concentrated on making homemade english muffins and it STILL turned out.


Eggs Benedict

Recipe Source: Lightly adapted from a recipe by America's Test Kitchen
2 T. white vinegar
1 t. salt
8 large eggs
4 English muffins, split (and toasted, if desired)
8 slices Canadian Bacon (warmed either in a fry pan or microwave if desired)

Hollandaise Sauce
(can be made up to 3 days in advance, refrigerated and reheated carefully in the microwave)
12 T. unsalted butter, softened and cut into 12 pieces
6 large egg yolks
1/2 c. boiling water
2 t. lemon juice
pinch of salt

Fill a large skillet 3/4 full with water. Add vinegar and 1 t. salt and bring to a boil over high heat. Break the 8 large eggs into 3 coffee cups (3 eggs in 2 cups and 2 eggs in 1 cup).

To make the sauce:
Set a large heat-resistant bowl over a medium saucepan filled with 1/2 inch of barely simmering water. Make sure the water does not touch the bowl. Whisk the butter and egg yolks in the bowl until the butter is melted. Slowly add the boiling water, whisking constantly. Continue whisking until thickened and sauce registers 160 degrees Fahrenheit, 7-10 minutes. Remove the sauce from the heat and stir in lemon juice and salt. Set aside.

To Make the Eggs:
While the sauce is thickening, and once the water just comes to a boil, carefully pour the eggs into the skillet (from the coffee cups). Cover the pan, remove from heat, and poach until the whites are set but the yolks are slightly runny, 5-7 minutes. (I have found that if the water comes to a full boil, 5 minutes is all it takes, however, if I add the eggs when the water just starts boiling, 6 minutes typically works.) Using a slotted spoon, transfer the eggs to a paper-towel lined plate.

Assembly:
Lay the English muffins (1 full muffin per person) on each plate. Top each with 1 slice the warmed Canadian bacon. Arrange 1 poached egg on top of each muffin. Spoon 1-2 T. hollandaise over each egg. Serve, passing remaining sauce at the table.

Enjoy!

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