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Egg Benedict

kshitiz.shekhar's picture
Eggs Benedict make any meal an elegant special occasion. Especially great for weekend breakfast or brunch, or a unique evening meal.
Ingredients
  English muffins 2
  Baked ham slices/Canadian bacon 4
  Whole eggs 4 (For Poaching)
  Parsley 1 Teaspoon (For Garnish)
  Egg yolks 3
  Clarified butter 1⁄4 Pound
  White wine 1⁄2 Cup (8 tbs)
  Bay leaf 1
  Peppercorn 4
  White vinegar 1 Tablespoon
  Lemon juice 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Split and toast English muffin halves. Cook ham or Canadian bacon slices until lightly browned and place them on each English muffin half.

Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). HINT: When you poach eggs, try adding a little vinegar and salt to the water. Vinegar helps the egg to hold its shape. Without it, the eggs will become skeins of protein tangling up in the water.

Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired.

Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving. Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce over eggs and garnished with a small parsley sprig.

Makes 2 to 3 serving.

For making hollandaise sauce

Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add remaining ingredients and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). Keep warm until ready to serve.

HINT: I put my Hollandaise Sauce in a small thermos to keep warm.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
French
Course: 
Breakfast
Taste: 
Savory, Buttery
Method: 
Poached
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
Subtitle: 
Egg benedict

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Average: 3.5 (11 votes)

6 Comments

meghna's picture
Looks like a great recipe I'd like to try. However I'm not sure I understand the procedure of making poached eggs very well.... Could you please elaborate that? Thanks! Is it similar to boiling eggs or making a sunny side up?
kshitiz.shekhar's picture
poaching egg is different.Its a process of cooking things in the medium of water.The temp of water must be between 92 c to 95 c. Time depends upon your degree of requirement of doneness.For poaching an egg first boil water & then cut down the temp.add a little bit of salt & vinegar to it.Then break the egg directly to it.I would suggest 3-4 minutes of time for poaching it.After that take it out & use for your egg Benedict.
khau.khan's picture
nice picture - i added this to the best food pictures on ifood blog i submitted. keep posting more and add a link to the blog as you post a good picture
meghna's picture
I tired it out. Turned out great. Thanks
kshitiz.shekhar's picture
thanks meghna.
kshitiz.shekhar's picture
thanks sharib. i have seen that blog.