Recipe: Perfect Eggs Benedict

Eggs Benedict. Hot buttered English muffins, Canadian-style bacon, and poached eggs are topped with a heavenly drizzle of hollandaise sauce. Wonderful for Easter, Mother's Day, or anytime you want to treat yourself to the best brunch in the world! Yeast Based Eggs Benedict Foundation Platform (English Muffin), recipe follows.

You toast an English muffin, top it with a slice of Canadian Bacon, then a poached egg, then—and this is the key ingredient—you top it with creamy, sinful, decadent, soul-inspiring homemade. Fill a shallow dish or pie plate with warm water. Reduce heat under saucepan to medium, so water is just barely simmering. You can have Eggs Benedict using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Eggs Benedict

1. You need 2 of English muffins split.
2. You need 4 slices of Canadian bacon.
3. It's 4 of eggs for poaching.
4. You need of S & p.
5. Prepare of Chives for garnish.
6. You need of Hollandaise sauce.
7. It's Dash of Cayenne pepper.
8. Prepare Dash of Paprika.
9. You need 3 of egg yolks.
10. You need 1 tb of lemon juice.
11. It's 1/2 cup of butter separated in half.

Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise.

Eggs Benedict instructions

1. Sauce: In 1-quart saucepan, vigorously stir egg yolks and lemon juice and spices with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted..
2. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate and melted butter starts to appear around the edge of the pan and on top of the sauce), add about 1 tablespoon boiling water and beat vigorously with wire whisk or egg beater until smooth. Keep warm..
3. Toast english muffins.
4. Fry ham until lightly browned on both sides in a pan with some butter..
5. Eggs: Break cold eggs, one at a time, into a small cup. Heat a pot to boiling reduce to simmering.Stir water to create tornado effect. (The spinning will helps wrap the white around the egg.) Gently slip eggs in 1at a time.Holding dish close to water’s surface.give a gentle stir to wrap eggs up.
6. Cook 3 to 5 minutes or until whites and yolks are firm, not runny (water should be gently simmering and not boiling). Remove with slotted spoon. Place on dish with paper towels..
7. Assembly: buttered English muffin,next hsm, top with egg. Generously Drizzle but not soak the top with your sauce and sprinkle chives on top..

If the emulsion is stable, it won't break, even when held at room temperature. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Making Eggs Benedict requires careful orchestration. You have to have warm, crispy bacon, hot buttered toasted English muffins, eggs poached perfectly to your desire, and a warm, creamy, unbroken Hollandaise sauce, all at about the same time. Eggs Benedict is an American breakfast or brunch dish, consisting of an open-faced sandwich of two halves of an English muffin topped with a poached egg and hollandaise sauce and Canadian bacon.