Bob’s Eggs Benedict
Ingredients
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- Pinch of cayenne pepper
- 1/2 cup unsalted butter
For the Eggs Benedict:
- 6 English muffins
- 6 slices Canadian bacon
- 12 large eggs
Instructions
To prepare the hollandaise sauce:
- In a covered microwavable dish, melt the butter for about 1 minute, until hot.
- Alternatively, in a small saucepan, heat butter on the stove top until hot.
- Using a high powered blender, add the egg yolks, lemon juice, Dijon, salt and cayenne pepper; blend for 5 seconds until combined.
- With the blender running on medium, slowly stream in the hot butter into the mixture until it's emulsified.
- Pour the hollandaise sauce into a small bowl and serve while warm.
To prepare the eggs benedict:
- Place the eggs in an egg poacher and cook until whites are completed cooked and yolks are still a little runny.
- Meanwhile, fry the Canadian bacon until nice and crisp on each side; set aside.
- Slice the English muffins, in half, lengthwise and toast; set aside.
- Place the bottom and top of the English muffin on a serving plate, cover each with a slice of Canadian bacon and one of the poached eggs; cover with hollandaise sauce.
Notes
The butter needs to be hot, not just melted; otherwise, the recipe will not emulsify.
For more sauce, add another yolk and up to another 1/2 cup of hot melted butter.
Serve with Bob’s Oven–Browned Potatoes with Herbs found at https://completecomfortfoods.com/bobs-oven-browned-potatoes-with-herbs/
Have a timer ready to go once the eggs go into the water. Cook 2 minutes for runny eggs, 3 minutes for a set white with a runny yolk, and 4 minutes for a more well-done egg with a yolk that’s still soft.
For extra insurance, add a tablespoon of rice vinegar or mild-tasting vinegar to the boiling water. This will help the loose, billowy white stay intact, forming a more tight and compact shape. Not to worry – the taste of the vinegar is mild and unnoticeable in the finished egg.
