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Week 51 recipe
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Eggs Bene-dick-t

Prep Time20 minutes
Cook Time25 minutes
Servings: 4

Equipment

  • saucepan
  • glass or stainless steel bowl
  • large pot or egg poacher
  • large frying pan
  • skillet

Ingredients

Hollandaise Sauce

  • 1/4 cup heavy cream
  • 2 large egg yolks (use the whites for poaching)
  • 2 tsp lemon juice
  • 1/2 tsp dijon mustard
  • 1 pinch cayenne pepper optional
  • 1/4 cup unsalted butter melted
  • salt and pepper freshly ground

Eggs Bene-Dick-t

  • 4 large eggs
  • 1/2 tbsp white vinegar
  • 2 English muffins
  • 4 slices back bacon (bacon, deli ham or other meat of choice will work too)
  • chopped chives or parsley optional
  • pinch paprika

Instructions

Hollandaise Sauce

  • fill saucepan with water. Set bowl (glass/stainless steel) over pan, without bottom touching water (alternately, a double broiler will work too). Bring water to a simmer.
  • Add cream, yolks, lemon juice, mustard and cayenne to bowl. Whisk well.
  • Cook mixture, whisking constantly, until thick enough to to coat back of spoon. Temperature should reach 160F (70C)
  • Reduce heat to low (very low), then drizzle in butter, whisking constantly.
  • Remove from heat, season with salt and pepper to taste. Cover to keep warm.

Poached Eggs

  • bring several inches of water in frying pan to boil. Add vinegar.
  • Crack eggs one at a time into pan (don't forget to add the other egg whites...)
  • cook until desired doneness- approximately 3 minutes for runny yolks

English Muffins and Bacon

  • cook bacon in skillet
  • toast English muffins (tops only), using broiler or toaster oven

Assembly

  • place 1 slice of bacon on 1 half English muffin
  • top with poached egg and season with salt and pepper
  • Spoon Hollandaise sauce on top
  • Garnish with Parsley and chives. Finish with sprinkle of paprika.
  • Enjoy!

Notes

  • use fresh eggs
  • don't salt water for boiling (it makes it too hot!)
  • swirl water with spoon before adding eggs to keep eggs from separating