Eggs Benedict
Perfectly poached eggs over crisp bacon, on top of toasted english muffins, covered in delicious hollandaise sauce!
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Servings Prep Time
4servings 15minutes
Cook Time
15minutes
Ingredients
For the sandwhich
For the Hollandaise sauce
Instructions
Preparing the hollandaise sauce
  1. Melt the butter for 10-20 seconds in the microwave or on stovetop in a metallic bowl and set aside
  2. For the hollandaise sauce we’ll need a double boiler, or just a stainless mixing bowl that fits over a saucepan with water without touching the water surface
  3. Put some water in the saucepan and bring it to simmer, then place the stainless mixing bowl over the saucepan
  4. Put the egg yolks and the lemon juice in the bowl and mix them until well blended, then continue to whisk vigorously until the mixture thickens, increase in volume and starts creating ribbons when lifting the whisk (4 to 6 minutes)
  5. Slowly whisk in the melted butter a little at a time until the sauce get glossy and even thicken; stop when the hollandaise gets thick enough, even if not all butter has been added
  6. Remove the stainless bowl from heat, cover and set aside
Preparing the bacon and mufins
  1. Slice the bacon into two medium size slices if it is not sliced already
  2. Heat the butter in a nonstick skillet on medium heat
  3. Add the bacon slices and cook until lightly browned
  4. In the meantime toast the muffins lightly and place them on serving plates
  5. Top each muffin with a cooked bacon slice and cover the plates with small bowls to keep the muffins and bacon slices warm
Poaching the eggs
  1. Bring to simmer enough water and 1 tablespoon vinegar in a large nonstick skillet *without boiling*
  2. Break each egg into a separate small bowl and slip them gently in the hot water, one at a time
  3. Nudge the whites carefully towards their yolks with a spoon while poaching
  4. Poaching will take 3 – 4 minutes, depending the size of the eggs and the water temperature
  5. When the whites are *barely firm* and the yolks are still soft and runny inside transfer each egg on a plate lined with paper towel using a slotted spoon (if the yolk is not covered with egg white like in the pictures just flip the poached egg upside down!)
Finishing the Eggs Benedict
  1. Carefully transfer each poached egg over a bacon-topped english muffin
  2. Top with hollandaise sauce, sprinkle some chopped parsley and thyme and serve right away!