Eggs Benedict
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4
Ingredients
  • Full skillet water
  • 1 Tablespoon white vinegar
  • 8 eggs
  • 3 egg yolks
  • 8 slices Canadian bacon
  • 1 Tablespoon fresh lemon juice
  • 2 sticks butter, melted and still warm
  • 1-2 Tablespoons hot water
  • salt, pepper
  • chives, parsley, minced, for garnishing, optional
Instructions
  1. Fill a large, deep skillet almost to the rim with water. You want there to be enough water to completely cover the eggs and they do not stick to the bottom of the pan. Add 1 Tablespoon of regular white vinegar. Bring the water to a boil and then reduce it to a simmer before adding the eggs.
  2. Carefully break each egg into a separate custard cup or small mug. Drop carefully into the simmering water. Keep the water at a gentle simmer. I usually cook 4 eggs at a time. Try to remember which ones you put in first, so you can take them out in the same order you put the eggs in the water.
  3. Take off the heat, cover and cook the eggs for about 5 minutes, depending on how you like your yolks. Scoop the eggs out with a slotted spoon. This is an easy way to check for doneness - tap the egg with your finger and you'll be able to tell if the yolk is runny, medium or hard.
  4. Place the cooked eggs on a paper towel to drain. Use a small spoon to trim the edges so the eggs look neater.
  5. Make the sauce:
  6. Blend the egg yolks and lemon juice in a blender until the mixture is frothy, about 10 seconds.
  7. While you are making the sauce, have someone else toast the English muffins and top with 2 slices of Canadian bacon on each muffin half.
  8. Keep the blender running and slowly pour in half of the warm, melted butter. Cover up the top of the blender with a towel, so you and your kitchen don't get splattered. At this point the sauce should be thick.
  9. Add a few teaspoons of hot water and continue to slowly pour in the rest of the butter, while keeping the blender running, about 1 minute. Add more hot water, about a teaspoon at a time, until the sauce coats the back of a spoon. Season with salt and pepper.
  10. Place the poached eggs on top of the toasted muffins and Canadian bacon and spoon sauce over the eggs. Garnish with chives or minced parsley.
Recipe by Olga's Flavor Factory at https://www.olgasflavorfactory.com/recipes/breakfast/eggs-benedict/