EGGS BENEDICT
October 2nd – October 6th
Servings
8Servings
Servings
8Servings
Ingredients
  • 4 egg yolks
  • 3 1/2tablespoons lemon juice
  • 1pinch ground white pepper
  • 1/8teaspoon Worcestershire sauce
  • 1tablespoon water
  • 1cup buttermelted
  • 1/4teaspoon Salt
  • 8 eggs
  • 1teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffinssplit
  • 2tablespoons buttersoftened
Instructions
Hollandaise
  1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
Poached Eggs
  1. Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  2. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Finish
  1. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.