Eggs Benedict

Ingredients

Instructions

1. 1

   Set up first so the dish comes together quickly: split the English muffins, finely chop the chives, melt the butter for the hollandaise, and bring a wide saucepan of water to a gentle simmer for poaching. Keep the melted butter warm, not hot enough to brown.

2. 2

   Make the hollandaise: in a heatproof bowl, whisk the egg yolks, lemon juice, water, Dijon mustard, salt, and cayenne until slightly lightened. Set the bowl over a pan of barely simmering water and whisk constantly for 1 to 2 minutes until warm and slightly thickened. Slowly drizzle in the warm melted butter while whisking continuously until the sauce is glossy and thick enough to coat the whisk. Remove from the heat and keep warm; if it thickens too much, whisk in a few drops of warm water.

3. 3

   Toast and warm the base: heat a frying pan over medium heat. Add the 10 g butter, toast the English muffins cut-side down until golden, then transfer to warm plates. In the same pan, cook the Canadian bacon for about 1 minute per side, just until heated through and lightly browned at the edges.

4. 4

   Poach the eggs: add the vinegar to the barely simmering water. Crack each egg into a small cup. Stir the water to create a gentle whirlpool, then slip in the eggs one by one. Poach for 3 to 3 1/2 minutes until the whites are set but the yolks still feel soft. Keep the water below a boil so the eggs stay neat and tender.

5. 5

   Lift the poached eggs out with a slotted spoon and briefly drain on a clean towel or paper towel so the muffins do not become soggy. Season lightly with black pepper.

6. 6

   Assemble immediately: place 2 muffin halves on each plate, top each half with a slice of Canadian bacon, then a poached egg. Spoon the warm hollandaise generously over the eggs, letting some fall down the sides. Finish with chopped chives and a little more black pepper, and serve at once.

Nutrition per serving

Notes

• •Use very fresh eggs for the neatest poached shape; older eggs spread more in the water.
• •The poaching water should be at a gentle simmer, not a rolling boil, or the eggs may break apart.
• •If needed, hold the hollandaise for a few minutes in a warm spot, but avoid overheating or it can split.
• •For clean plating, blot the poached eggs well before placing them on the muffins.
• •Serve with simple greens, asparagus, or hash browns for a classic brunch plate.

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