Eggs Benedict with Hollandaise Sauce
This recipe is for all the fancy brunch lovers out there.
- Slices of bacon
- 4 large eggs
- teaspoons white or rice vinegar
- 2 English muffins
- Chopped parsley, for garnish
To make the Hollandaise Sauce, you’ll need 10 tablespoons of butter
- large egg yolks
- 1 tablespoon lemon juice
- Dash of cayenne or Tabasco sauce
For the Hollandaise sauce:
Melt the butter in a small saucepan. A separate the egg yolks. Mix in lemon juice, salt and pepper. Add a small spoonful of the hot melted butter to a small bowl beat the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture. Once the butter has been incorporated, pour the mixture back into the saucepan. Cook on low heat, and stir constantly for 20-30 seconds. Remove from heat and set aside. It will thicken as it cools.
Make the poached egg:
Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. Add a little splash of vinegar to the water and stir it continuously to make a tornado then crack one egg into it. Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. While the egg is cooking, place the slices of bacon in a pan and cook on medium-high heat for about 1 minute on each side.
Toast the English muffin. Top each side with a slice or two of bacon, and then gently place a poached egg on top. After that, drizzle some hollandaise sauce. And your fancy eggs Benedict is ready to serve!