Eggs Benedict always seemed like the MOST FANCY thing on the planet to me when I was a kid. Not that I’d ever eaten it. I’m sure that’s why it seemed so fancy. I don’t even know how I heard about it; well, probably I read about it in a cookbook. Oh, little Hilah – always got her nose in a cookbook. That’s what they used to say.
At any rate, although Eggs Benedict IS pretty fancy, I no longer think it’s the MOST FANCY, because I know how to make it myself. And I know that Canadian bacon is really just ham, and English muffins are not really muffins, and poached eggs aren’t rocket science (see video below) and Hollandaise sauce is just like mayonnaise. When you break it all down, it’s not so hard. But, as Aristotle said: The whole is greater than the sum of its parts.
He was probably not talking about Eggs Benedict, but I think it still applies.
- Hollandaise Sauce:
- 3 egg yolks
- 4½ teaspoons water
- 10 tablespoons butter (5 ounces) preferably unsalted
- 1 tablespoon lemon juice (or to taste)
- Salt to taste (1/4 teaspoon if you used unsalted butter)
- Dash hot sauce, such as Tabasco (optional)
- For Serving:
- 2 English muffins, split
- 4 hearty slices Canadian bacon
- 4 poached eggs
- Optional: sauteed spinach or asparagus
- Make the sauce:
- Find a metal bowl with as round a bottom as possible and then find a pot it will fit inside, leaving enough room underneath for about an ind to an inch and a half of water, making sure the water doesn’t touch the bottom of the bowl.
- Melt the butter in a pot or cup with a spout and set aside.
- Whisk the egg yolks and 4½ teaspoons of water together in the bowl, place the bowl in the pot of water, and place the pot over medium-low heat.
- Whisk the yolks over the heat for about 5 minutes, until the yolks thicken and the whisk begins to leave trails through the yolk.
- Slowly begin whisking in the melted butter in a steady stream, whisking constantly.
- When half the butter is added, reduce heat to low and add the rest, making sure to leave the white butter solids behind in the bottom of the cup.
- Cook, whisking, another 30-60 seconds until the sauce has thickened.
- Turn off the heat and add lemon juice, salt, and hot sauce to taste.
- Cover and leave over the warm water while you poach the eggs and toast the English muffins and Canadian bacon under the broiler.
- To assemble: Place one English muffin half on a plate, top with a slice of bacon and a poached egg. Drizzle with Hollandaise sauce and serve with a side of spinach or asparagus if you wish
How to Poach an Egg
Or watch to poach an egg on YouTube!
Roasted asparagus would be a fine accompaniment, my friends.
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When you first posted this, we exchanged ideas for variations. I had a unique one today — Key West Eggs Benedict. The poached eggs were over conch fritters over EnglIsh muffins. The Hollandaise sauce had minced bell pepper and pineapple in it. Here’s a picture: http://stonefacevloggers.blogspot.com/2012/07/more-things-you-can-stick-under-poached.html
Yummeh! I really love the pineapple idea. I’ve never had conch; I imagine it’s similar to scallops?
What a great recipe. When I started baking, I got some rings and tried making my own English Muffins. The first attempt was pretty sad, the exception being the one muffin that was 6 inches tall….
Haha! I’ve also tried making EMs exactly once. Most of them burned and they were a little flat. Maybe I’ll try again someday. I have the rings and all.
Conch tastes sort of like chewy chopped clams.
Hmm. You know, GSF, I’m not sure you sold me on conch just then.
Word of wisdom: There is nothing more personal than how you like your eggs. You like it the way you like it, no explanation necessary . Put that in your pipe and smoke it Great Britton !!!
Hear hear! Thanks, Randy. Well said, sir.