eggs benedict
45 Minutes | Serves 2
4 Large Eggs Plus 4 Large Egg Yolks
4 Slices Canadian Bacon
2 English Muffins
½ tsp Freshly Squeezed Lemon Juice
2 Tbsp Plus 1 tsp White Vinegar
4 Tbsp Salted Butter
Pinch of Paprika
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Place 4-6 qts of water on medium heat and regulate the water between 180-190 degrees for at least 2 minutes. Add the 2 Tbsp of white vinegar to the water for poaching the eggs.
Place a medium-sized saucepan filled with a few inches of warm water on medium heat.
Place the 4 egg yolks and the 1 tsp of white vinegar in a medium-sized mixing bowl. Whisk the eggs and vinegar for 1 minute to thicken.
When the water in the saucepan starts to lightly simmer, place the mixing bowl on the saucepan. The water should not come in contact with the bottom of the bowl. Whisk the yolks and vinegar constantly for 3-4 minutes or until the egg yolks are pale and thickened.
Melt the butter in the microwave in 15-second increments.
Pour the melted butter into the egg yolks in a slow stream while whisking the eggs vigorously. Once the butter is fully incorporated, whisk in the lemon juice, kosher salt and black pepper.
Use a toaster oven or conventional oven to toast the muffins until golden brown. Place a slice of canadian bacon on each muffin and toast for an additional 2 minutes.
Crack each egg in a small sieve and strain to remove any loose egg whites. Transfer the egg from the sieve to a small bowl. Use a slotted spoon to swirl the poaching water. Transfer the egg gently to the middle of the swirl. Repeat the process for all 4 eggs. Do this quickly to be certain the eggs finish cooking at the same time.
Poach for 3-5 minutes depending on how firm you like your poached eggs.
Remove the eggs with a slotted spoon, allow the water to drain for a few seconds and place on the muffin and bacon. Top with the sauce and sprinkle with paprika.
4 Large Eggs Plus 4 Large Egg Yolks
4 Slices Canadian Bacon
2 English Muffins
½ tsp Freshly Squeezed Lemon Juice
2 Tbsp Plus 1 tsp White Vinegar
4 Tbsp Salted Butter
Pinch of Paprika
½ tsp Kosher Salt
¼ tsp Coarse Ground Black Pepper
Place 4-6 qts of water on medium heat and regulate the water between 180-190 degrees for at least 2 minutes. Add the 2 Tbsp of white vinegar to the water for poaching the eggs.
Place a medium-sized saucepan filled with a few inches of warm water on medium heat.
Place the 4 egg yolks and the 1 tsp of white vinegar in a medium-sized mixing bowl. Whisk the eggs and vinegar for 1 minute to thicken.
When the water in the saucepan starts to lightly simmer, place the mixing bowl on the saucepan. The water should not come in contact with the bottom of the bowl. Whisk the yolks and vinegar constantly for 3-4 minutes or until the egg yolks are pale and thickened.
Melt the butter in the microwave in 15-second increments.
Pour the melted butter into the egg yolks in a slow stream while whisking the eggs vigorously. Once the butter is fully incorporated, whisk in the lemon juice, kosher salt and black pepper.
Use a toaster oven or conventional oven to toast the muffins until golden brown. Place a slice of canadian bacon on each muffin and toast for an additional 2 minutes.
Crack each egg in a small sieve and strain to remove any loose egg whites. Transfer the egg from the sieve to a small bowl. Use a slotted spoon to swirl the poaching water. Transfer the egg gently to the middle of the swirl. Repeat the process for all 4 eggs. Do this quickly to be certain the eggs finish cooking at the same time.
Poach for 3-5 minutes depending on how firm you like your poached eggs.
Remove the eggs with a slotted spoon, allow the water to drain for a few seconds and place on the muffin and bacon. Top with the sauce and sprinkle with paprika.