Eggs Benedict Recipe

Eggs Benedict Recipe

Ingredients

Serves 6

• 3 large egg yolks
• 1 tsp lemon juice
• 1/4 cup dry white wine
• 1 tsp chopped shallots
• 1/2 cup unsalted clarified butter
• 1/2 tsp salt
• 3 English muffins, halved
• 1 tbsp unsalted butter
• 6 slices Canadian bacon
• 6 large eggs
• 2 tsps. chopped chives or
• flat-leaf parsley (optional)

Method

1. To make the hollandaise, whisk together the egg yolks and lemon juice and set aside. Place a stainless bowl over a saucepan containing barely simmering water (or use a double boiler). The water should not be touching the bottom of the bowl. Add the white wine, 3 tbsps. water and the shallots and cook until liquid is reduced to 2 tbsps. Strain out the shallots and return the liquid to the heat. Whisk in the egg yolk mixture. If at any point the eggs get too hot and start to break, remove the pan from the heat and whisk a few drops of cool water into the eggs. Continue whisking until the mixture is thickened and doubled in volume. Remove the mixture from the heat. Add a few drops of the melted butter, whisking it in quickly to blend or emulsify. Drizzle in the remaining butter, whisking continuously until it’s all incorporated. Stir in the salt and keep warm.
2. Lightly toast the English muffin halves. Poach the eggs according to your preferred method (see p. 38). Heat 1 tbsp. butter in a large skillet over medium-high heat. Add the Canadian bacon and saute for 30 seconds. Turn the bacon and saute 30 seconds longer and remove from heat. Top each English muffin half with a slice of bacon. Top each with a poached egg. Spoon on the hollandaise and garnish with chives if using to serve.

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