Eggs Benedict with English Muffins
⏳ Time
20 minutes
🥕 Ingredients
9
🍽️ Servings
1
Description
Eggs Benedict with English Muffins
Ingredients
- English muffins - 1 piece
- Chicken Egg - 2 pieces
- Bacon - 3.5 oz
- Butter - 2.6 oz
- Whole egg - 2 pieces
- Champagne Vinegar - 1 tablespoon
- Leek - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Fill two saucepans with water: fill the first one almost completely (for poaching an egg) and the second one a quarter full (for the water bath). Place both on medium heat.
Step 2
Place the bacon in a cold skillet and turn on medium heat. Cook until it is nicely browned and crispy, turning occasionally.
Step 3
Melt the butter.
Step 4
Place a heatproof bowl over a saucepan of boiling water and whisk two egg yolks with vinegar in it.
Step 5
Whisk vigorously until the yolks begin to thicken. Then, in a thin stream, gradually add the melted butter while continuing to whisk.
Step 6
When the sauce reaches a consistency similar to thick sour cream, add salt and pepper. Remove the sauce from the double boiler and set it aside.
Step 7
Cut the muffin in half and toast it in a dry skillet.
Step 8
Crack one egg into a bowl. From the bowl, gently transfer the egg into a saucepan with softly simmering water.
Step 9
Gently swirl the spreading egg white to cook the egg until ready, which will take about 2 minutes. Use a slotted spoon to remove the egg and drain it on a paper towel. Repeat all the steps with the second egg.
Step 10
Pat the cooked bacon dry with a paper towel and cut it in half. Place a brioche on each plate, top it with bacon, and then add an egg. Drizzle the egg with hollandaise sauce.
Step 11
Garnish the eggs Benedict with chopped onion and serve.
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