Thursday, June 12, 2014
Eggs Benedict with Easy Hollandaise
Prep: 20 minutes
1 Tbsp unsalted butter
4 slices Canadian bacon
2 English muffins, split and toasted
4 large eggs
for easy hollandaise:
2 large egg yolks
1 Tbsp warm water
1 Tbsp fresh lemon juice
3/4 tsp coarse salt
1/2 cup (1 stick) unsalted butter
1. Prepare easy hollandaise, but do not finish until ready to serve. In a blender, combine egg yolks, water, lemon juice, and salt; blend until frothy.
2. Heat 1 Tbsp butter in medium skillet over medium heat. Add Canadian bacon and cook until well browned on both sides. Divide bacon among the English muffin halves.
3. Fill a large deep saucepan with 2 inches of water and bring to a boil. Reduce heat to medium. When water is barely simmering, break one egg into a small heatproof bowl. Placing lip of bowl in the water, gently tip the bowl to slide egg carefully into pan. Use a small spoon to "fold" the edges of the white over the egg, for a neater edge. Repeat with remaining eggs. Cook until whites are just set, but yolks are still soft (they should still move around inside), 2 to 3 minutes. Lift out eggs with a slotted spoon or small mesh sieve; transfer to paper towel-lined plate to drain. Trim edges of whites with a knife, if desired.
4. Gently place the egg on a bacon-topped muffin, and then finish the hollandaise sauce.
5. Heat 1 Tbsp butter in the microwave. With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified. Serve over egg-topped English muffins.