Eggs Benedict
Quick answer
- Total time
- 30 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A runny poached yolk spills into warm hollandaise and soaks the toasted English muffin underneath, with crisp bacon or ham in between.
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The sauce is the delicate part. Melted butter is poured as a thin stream over a gentle double boiler; pour too fast and the emulsion splits. If it starts to separate, a teaspoon of cold water whisked in brings it back. The poaching water should only show small bubbles, never a hard boil.
Ingredients
Instructions
- 1
Melt 80 g butter in the microwave, then let it stand briefly so it is warm but not scorching.
Split 2 English muffins in half and lay out 4 slices of bacon or ham so they are ready to cook.
- 2
Set 2 egg yolks and 1 tablespoon lemon juice over a double boiler and whisk constantly.
Keep the heat gentle for 2 to 3 minutes, until the foam looks fine and the mixture lightly coats a spoon.
- 3
Pour in the melted butter in a very thin stream while whisking continuously.
When the sauce turns glossy and thick, season it with 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper.
- 4
Keep the pot of water at a bare simmer, with small bubbles rising, then add 1 tablespoon vinegar.
Add 4 eggs one at a time and cook for 3 to 4 minutes, until the whites set and the yolks stay runny.
- 5
While the eggs poach, toast the muffin halves until golden.
Cook the bacon or ham over medium heat until the edges crisp, then let it sit briefly if there is excess fat.
- 6
Place the bacon or ham on the toasted muffins, then set a poached egg on each portion.
Spoon over plenty of hollandaise and serve at once, checking that the yolk flows softly when cut.
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