Eggs Benedict
Why I Love This Recipe
The eggs benedict were rich and creamy. There were hints of lemon from the Hollandaise sauce and it freshened the dish.
Ingredients You'll Need
6 English Muffin, split
12 Canadian Bacon Slices, 6 mm (1/4 in.) thick
TT Salt
180 ml Vinegar
12 Eggs
720 ml Hollandaise Sauce
Hollandaise Sauce:
1/2 tsp. White Peppercorns, crushed
90 ml White Wine Vinegar
60 ml Water
6 Egg Yolks, pasteurized
45 ml Lemon Juice
480 ml Clarified Butter, warm
TT Salt
TT Pepper
TT Cayenne Pepper
Directions
HOLLANDAISE SAUCE
Combine the peppercorns, vinegar, and water in a small saucepan. Reduce by one-half.
Place the egg yolks in a stainless steel bowl. Strain the vinegar-and-pepper reduction through a chinois, and into the egg yolks.
Place the mixture in a blender and add the lemon juice. Set the blender's speed to low-medium and pour in the clarified butter slowly.
When the sauce thickens, season with salt, pepper, and cayenne.
EGGS BENEDICT
Bring 1 liter of water to a boil and add salt and vinegar.
Place the eggs in custard cups individually.
Toast the English muffin and bacon slices in half-sheet pans using the salamander.
When the water's ready, reduce the heat to a strong simmer and use a metal spoon to create a motion in the pot. Add the eggs and poach until done.
Place the toasted muffins on a plate and top with the toasted bacon slices. Place an egg on each slice of bacon and cover with the Hollandaise sauce.
