Eggs Benedict is no chore to make. It uses only a handful of
ingredients and is simple to put together. The hardest part
may be poaching the eggs to perfection.
INGRIDIENTS
4 SLICES CANADIAN BACON
2 EGG YOLKS
1½ TEASPOONS FRESHLY SQUEEZED LEMON JUICE
¼ TEASPOON KOSHER SALT
5 TABLESPOONS UNSALTED BUTTER, MELTED
4 LARGE EGGS
2 ENGLISH MUFFINS, SPLIT AND TOASTED
FRESHLY GROUND BLACK PEPPER
HOW TO MAKE IT
1-Place a medium saucepan or deep skillet filled with about 3
inches of water over high heat. This will be your egg-
poaching pan.
2-In a large skillet, cook the Canadian bacon over medium-
high heat for about 2 minutes per side, until it is sizzling
and lightly browned. Remove the skillet from the heat.
3-To make the sauce, in a blender, combine the egg yolks,
lemon juice, and salt. Blend on high speed for about 30
seconds, until the mixture lightens to a pale yellow. With
the blender running at low speed, drizzle the melted butter
into the mixture. Continue blending until the mixture is
thick and well combined. If it is too thick, add a small
amount of warm water to thin it.
4-When the egg-poaching water is boiling, reduce the heat to
low and crack in the eggs carefully. Raise the heat a bit if
needed—you want the water to be gently simmering, with
some small bubbles around the eggs. Set a timer for 4
minutes.
5-To assemble the eggs Benedict, place a slice of Canadian
bacon on top of each toasted English muffin half. Using a
slotted spoon, carefully lift the eggs out of the water one at
a time, letting the excess water drain. Place an egg on top
of each muffin half.
6-Drizzle the sauce over the tops of the eggs, dividing it
equally. Garnish with freshly ground pepper, and serve
immediately.
OPTIONAL FINISHING TOUCH
Sprinkle minced fresh chives over
the top as a garnish before serving.
