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Eggs Benedict

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"Eggs Benedict is a old fashioned recipe that everyone loves! From the creamy Hollandaise sauce down to it's Canadian bacon accompaniment, it's entire existence boost it to everyone's top 10 breakfast meal."

Serves 6 servings (one English muffin per) | Prep Time 30 - 35 minuets | Cook Time 5 - 10 minuets

Why I Love This Recipe

Eggs Benedict is an amazing old fashion dish that is sure to dazzle any person. The creamy sauce on top of the crispy English muffin and the richness from the runny egg yolk presents the perfect pick-me-up everyone needs in the morning.

Ingredients You'll Need

6 English Muffins, Split
12 Canadian Bacon Slices
Salt (to taste)
6 Oz Vinegar
12 Eggs
24 oz Hollandaise

1/2 tsp White peppercorns, crushed
3 Oz white wine vinegar
2 Oz Water
6 Egg Yolks, pasteurized
1 1/2 oz Lemon Juice
480 mL Clarified Butter
Salt and Pepper ( to taste)
Cayenne pepper (to taste)


Eggs Benedict
1) Toast English muffin and Canadian bacon using salamander, on medium heat.
2) Bring 1 liter of water to boil, add the salt and vinegar into the water and allow to boil.
3) Reduce the heat to a rolling simmer. With a wooden spoon, stir water in a circular motion, creating a strong vortex.
4) Add the eggs, two by two, and wait until surface is a cloudy white color. About 1 to 2 minuets. Repeat steps until all eggs are used.
5) Place the muffins on the plate and top with bacon slices. Place an egg on each slice and bathe with Hollandaise.

1) Combine the peppercorns, vinegar, and water in a small saucepan and reduce by one-half.
2) Place all egg yolk into a blender. Strain the vinegar and pepper reduction through a strainer or chinois into the yolks.
3) Turn on the blender, and set to high. As the yolks are cooking in the mixture, the mixture will become more thick. Add in lemon juice.
4) Add the clarified butter into a pourable container. Slowly pour the butter, drops at a time. Once the butter is started, then it will start creating an emulsion. Once the emulsion is started, the butter may be added more quickly, but still at a slow steady pace. Continue until all butter is incorporated.
5) As the emulsion is blended, add in the salt and the cayenne pepper to taste.
6) Keep warm while the eggs are being made
7) Pour onto the eggs when done. Enjoy!

Pairs Well With

Roasted potatoes

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