Eggs Benedict by
-6 slices of peameal bacon
-3 English muffins split and toasted
-1 tablespoon white vinegar
-2/3 cups unsalted butter
-3 egg yolks
-4 teaspoon cold water
-2 teaspoon lemon juice
-1 pinch salt
-1 pinch pepper
- In large saucepan or deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Add vinegar. One at a time, crack eggs into custard cup or small bowl; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray; keep warm.
-Meanwhile, in skillet, cook bacon over medium-high heat, turning once, until heated through, about 5 minutes.
Place 1 slice bacon on each muffin half; top with poached egg and hollandaise sauce.
-Hollandaise Sauce: Remove 2 tbsp (25 mL) of the butter; cut into cubes and refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Keep warm over low heat.
In heatproof bowl, whisk egg yolks with cold water until light. Place over saucepan of barely simmering water; whisk until eggs are thickened, about 3 minutes. Remove from heat.
Whisk in butter cubes. Slowly whisk in warm butter. Whisk in lemon juice, salt, pepper and hot pepper sauce. If too thick, whisk in a few more drops of water. Keep warm over pan of hot water (off heat).
Nutrition Information (per serving):
|| 31 g
|| 16 g
|| 355 mg
|| 559 mg
|| 1 g
|| 16 g