(serves 4 people)
Ingredients 12 tablespoons unsalted butter, softened 7 large egg yolks
8 large eggs, Fried or Soft Boiled
4 English muffins, cut in half and toasted
8 slices Canadian bacon, warmed ½ cup boiling water 2 teaspoons fresh lemon juice ⅛ teaspoon cayenne pepper
Directions Make the Hollandaise Sauce: 1. Whisk together the butter and 7 egg yolks in large heat-resistant bowl set over medium heat in a heavy-bottomed saucepan with 1/2 inch of barely simmering water. Mix until everything is smooth and homogenous. Do not let the bowl touch the water!
2. Slowly add ½ cup of boiling water and cook, whisking constantly, until the mixture has thickened and sauce registers between 160°F to 165°F on an instant-read thermometer, which should take approximately 7 to 10 minutes. Remove saucepan from heat. Stir in the lemon juice and cayenne pepper. Season with salt to taste. Build your Eggs Benedict:
3. The bottom layer is one half of the toasted English muffin, followed by one slice of the Canadian bacon, topped with a fried or soft boiled egg, and finally dressed up with a creamy layer of the Hollandaise sauce. Garnish with fresh chives or dill or even parsley. Enjoy!
Tips We prefer soft boiled or poached eggs with our Eggs Benedict. The easiest way to make these for a crowd is with a technique from America’s Test Kitchen. Batch cook your eggs using a Sous Vide. You can cook up to 13 eggs at once!
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I work hard developing these recipes and providing clear instructions. However, things do not always work out as planned. Please let me know what was unsatisfactory about your result by emailing me at TheYorkPost.Sarah@gmail.com. Many times, it’s something we can troubleshoot so that you can have better success next time. Trial and error is how I learned and hopefully you can learn that way too.
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