Eggs Benedict
HB-4395 · Hand-built original · American
Toasted English muffins topped with Canadian bacon, poached eggs and a wine and lemon hollandaise.
AmericanBreakfast40 minServes 4802 kcalGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 4 egg yolks
- juice of ½ lemon
- ¼ cup chardonnay wine
- 4-6 ounces clarified butter
- coarse salt and cayenne to taste
- 8 eggs
- 8 toasted English muffin halves
- 8 slices Canadian bacon (heated)
- chopped fresh parsley and chives for garnish (optional)
- coarse salt and pepper to taste
Method
- Whisk the egg yolks, lemon juice and wine in a large metal bowl for about 2 minutes, until frothy.
- Set the bowl over a double boiler on low to medium heat and whisk vigorously for 3 to 4 minutes, until very foamy with no liquid egg at the base.
- Whisk in the clarified butter in a slow drizzle until fully emulsified, then season with salt and cayenne and set aside.
- Bring a pot of water with a splash of vinegar to a gentle simmer, swirl the water and slip in one egg at a time. Poach for 2 to 3 minutes, until the white is set and the yolk is runny, then lift out and season. Repeat for all 8 eggs.
- Set the toasted muffin halves on plates, top each with heated Canadian bacon and a poached egg, spoon over the hollandaise and garnish with parsley, chives and a pinch of cayenne.
Prep: 10 min · Cook: 20 min · Total: 40 min
Nutrition (per serving, where published)
802 kcalCalories
35 gProtein
55 gCarbs
47 gFat
3 gFibre
1 gSugars
1179 mgSodium
624 mgCholesterol
1 servingServing