Easy eggs Benedict
Prep 30 min
Plus Cooking time: 12 minutes
Makes 4 Servings
Updated Jun 22, 2017
Chatelaine
Instructions
- Preheat oven to 200F (90C). Lightly toast muffin halves. Keep warm in oven on a baking sheet. (Warm plates in oven too.) Coat a large frying pan with oil and set over medium heat. Add half the peameal and cook until hot and done as you like, 2 to 3 min per side. Then place pieces on muffin halves and return to oven. Repeat with remaining bacon.
- Fill a wide pot with 2 in. (5 cm) of water and bring to a simmer. Cover until you are ready to poach eggs. For sauce, melt butter in a small pan over medium-high or microwave in a bowl. Skim and discard foam. Pour butter into a measuring cup, leaving white solids behind.
- Place yolks, lemon juice, hot water and salt in a blender or food processor. Immediately whirl on high speed for 1 min. If butter is not hot, reheat. While motor is running, slowly pour warm butter through hole in lid. Whirl until thickened, about 1 min. Pour into an ovenproof bowl. Stir in tarragon. Keep warm in oven for up to 15 min.
- Add white vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with 3 more eggs. You’ll need to cook eggs in 2 batches. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 2 to 6 min. It’s best if yolks are runny.
- Place 2 peameal-topped muffin halves on 2 plates. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water and place an egg on each muffin. Whisk hollandaise and spoon overtop. Serve immediately, then repeat poaching and this step for 2 more servings.
Switch It Up!
Classic hollandaise sauce is made with lemon juice, but you can use tarragon vinegar (sold in most supermarkets) and fresh tarragon instead to make flavourful Béarnaise sauce
Replace peameal bacon with smoked salmon, sautéed slices or blanched asparagus
In place of English muffins, use hash-brown patties, crumpets or homemade scones.
Nutrition
Calories 883, Protein 31 g, Carbohydrates 29 g, Fat 71 g, Fibre 2 g, Sodium 1441 mg.Chatelaine Basics: How to make hollandaise sauce
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