Cooking with Cathy: Eggs Benedict

Updated 12 months ago

Eggs Benedict

Adapted from

The Culinary Institute of America – “Breakfast and Brunch Buffets”

Serves 4

 

8 slices Canadian bacon

8 poached eggs (recipe follows)

4 English muffins, split, toasted and buttered

2 cup Hollandaise sauce (recipe follows)

 

Preparation:

 

1. Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1-2 minutes on each side.

2. If eggs have been poached in advance, reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.

 

Poached Eggs

3 quarts water, or as needed

2 teaspoons salt

6 tablespoons distilled white vinegar

8 large eggs

 

1. Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.

2. Poach 2 eggs at a time. Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.

3. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.
Hollandaise Sauce

1/2 teaspoon cracked peppercorns

1/4 cup white wine or cider vinegar

1/4 cup water, or as needed

4 large fresh egg yolks

1 1/2 cups melted whole butter, unsalted

2 teaspoons lemon juice, or as needed

2 teaspoons salt, or as needed

Pinch ground white pepper

Pinch cayenne (optional)

 

1. Combine the peppercorns and vinegar in a small pan and reduce over medium heat until nearly dry, about 5 minutes. Add the water to the vinegar reduction. Strain this liquid into a stainless steel bowl.

2. Add the egg yolks to the vinegar reduction and set the bowl over a pot of simmering water. Whisking constantly, cook the egg yolk/vinegar mixture until the yolks triple in volume and fall in ribbons from the whisk. Yolks should register 140° F and be kept at that temperature for at least 3.5 minutes or reach 160° F in order to be food safe. Do not allow the yolks to go above 160° F or they could curdle. Remove the bowl from the simmering water and place it on a clean kitchen towel to keep the bowl from slipping.

3. Gradually ladle the warm butter into the egg mixture, whisking constantly. If the sauce becomes too thick and the butter is not blending in easily, add a little water to thin the egg mixture enough to whisk in the remaining butter. Season the Hollandaise with lemon juice, salt, pepper, and cayenne if desired. Serve immediately or keep the sauce warm in a bowl over simmering water.


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