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This dish basically consists of half a buttered English muffin at the bottom, which is topped firstly with Canadian style bacon, otherwise known as back bacon, or can be substituted with ham, followed by a perfectly poached egg and lastly, drizzled with a spoonful of smooth Hollandaise sauce. For a heavier meal, eggs Benedict are often served with roast potatoes or homemade fries, which are used to mop up the gloriously yummy runny egg yolk. To prepare eggs Benedict, you may find yourself having to contend with several things at once, as most of the ingredients only take a few minutes to prepare. It will take quite a bit of skill and expertise, but with a little practice or an extra pair of hands, you will soon be making eggs Benedict like a true professional. To start with, it is best to prepare the Hollandaise sauce, as this can easily be heated up and stirred quickly when needed. Next, the eggs can be poached for a few minutes in simmering water. While the eggs are cooking, the bacon can be grilled or fried for a few minutes and whilst all this is happening, you should have time to pop the muffins into the toaster or under the grill to toast them. Below is a simple yet tasty recipe for eggs Benedict, which is followed by some suggestions on how to vary the recipe if desired.
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Eggs Benedict Recipe
Ingredients (For 4 people) y y y y y y y y y 4 fresh English muffins 8 rashers of back bacon 8 eggs 1 tsp of white vinegar 4 egg yolks 2 tbsp of lemon juice 9 oz (255 g) of butter pinch of cayenne pepper salt and pepper
To make a simple Hollandaise sauce:
1. Place the 4 egg yolks, lemon juice, cayenne pepper and the salt and pepper into a fairly large saucepan and with a hand whisk, whisk all the ingredients until they
As the butter melts. 3. continue whisking until the sauce thickens to the desired consistency. Waldorf Style Eggs . Arrange the drained and trimmed poached egg on top of the bacon or ham and finally spoon the warmed Hollandaise sauce over the egg. 6. if possible simultaneously. you can concentrate on the other ingredients. 6. 5.replace the ham or bacon with spinach. Place the bacon or ham under the grill and cook on both sides until browned. Keep warm if the eggs are still cooking. 1.have blended together. Serve immediately. Eggs Maryland .replace the English muffin with toast and serve with poached eggs. make sure that you blend it thoroughly into the egg yolks. Once the Hollandaise sauce has been prepared and set to one side. When the eggs and the bacon are almost ready. The next step is to prepare the eggs and the ham. At the same time start to poach the eggs (see our section on: How to poach an egg). Continue to whisk vigorously until all of the butter has blended into the eggs. 3. Turn the heat on the cooker to medium and begin to whisk the ingredients. Remove the bacon from the grill and sit one circular piece on top of each half muffin. 5. 8. Preheat the grill to a moderate heat and cut the bacon or ham into circles that will just cover the base of the muffin. Variations of Eggs Benedict It seems that many people all over the world love the eggs Benedict recipe and have enjoyed adapting it to their tastes and local ingredients to create plenty of new recipes for everyone to try. y . Add more salt and pepper if required.remove the ham and serve poached eggs drizzled with Hollandaise sauce on top of crab cakes. Once all of the butter has melted and a sauce has been formed. If the sauce begins to separate. 2. 7. Read the following variations to see whether there are any that you would like to create in your kitchen: y y Eggs Florentine . tear the muffins in half with your hands. 7. taking care to break them evenly and place them in the toaster or under the grill. butter them generously and place in the middle of a warmed plate. 4. When the muffins have been lightly toasted. Cut the butter into small chunks and add to the saucepan. sautéed mushrooms and mushroom sauce. 4. add 2 tsp of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce. Remove from the heat and keep the sauce warm before serving for up to 30 minutes. 2.
The eggs are carefully added to the pan at this point.Replace the bacon or ham with sausage slices and cover with sausage gravy instead of Hollandaise sauce. The water is first brought to the boil and then by turning the heat down on the cooker. Time is of the essence when it comes to poaching eggs. A perfectly poached egg has a lovely rounded shape.substitute the ham with asparagus spears. Use a saucepan or a deep frying pan. . causing them to break up and lose their shape. Eggs Blackstone . Poached eggs must be cooked in water that is very gently bubbling or simmering. Artichoke Eggs . if the eggs are not very fresh or if there is not enough water in the saucepan. If the water is boiling too fiercely. Problems will most definitely arise if the eggs are cooked at a temperature that is too high. the eggs will be forced to move around too much. but this is probably due to the fact that they are slightly tricky to prepare. a soft yet firm white and a deliciously runny yolk. A gentle simmer allows the egg to sit in one place throughout cooking and cook nicely.Including a traditional recipe.replace the English muffin with cooked artichoke hearts. which allows you to fill it with about 3 inches of water. The eggs should be covered with water during cooking and the 3 inch depth of water ensures that the eggs will not stick to the pan. Poached eggs can be described as boiled eggs cooked without their shell. They are possibly not as popular as other types of eggs.y y y y y Norwegian Eggs . Country Eggs Benedict . How to make poached eggs .use streaky bacon instead of back bacon and add a slice of tomato. is allowed to gently simmer.replace the ham or bacon with thin slices of smoked salmon. They are delicious served on hot buttered toast for a satisfying breakfast or can be used to make dishes such as eggs Florentine or eggs Benedict for a more substantial meal. Asparagus Eggs .
they may be kept in the fridge in water for up to 24 hours. Without the vinegar. Bear in mind that the vinegar may slightly flavour the eggs.By using the freshest eggs possible.3½ minutes depending on the size of the egg. Remember that if you are not successful on your first attempt of cooking poached eggs. Poached eggs recipe Method . undercook the eggs slightly and then store them covered in cold water in the fridge. Vinegar should be added to the water as it begins to boil. If you are not going to use the poached eggs straightaway. eggs that are less than four days old. as this will help the egg white to coagulate more quickly and form a neat and compact shape. cook them in simmering water for 1 -2 minutes when you are ready to serve and eat them. A firm and set white at the thickest part of the egg means that the egg is ready. To heat them up. should be cooked so that the white is set yet the yolk is still runny. do not give up. © Copyright 2001-2011 helpwithcooking. although if you are not going to use them immediately. so do not use too much or a vinegar that is too strong if you are not so keen on a vinegary tasting eggs. Use about 1 tablespoon of vinegar for each pint of water. the eggs should be cooked for between 2½ . plate or bowl before adding it to the water. Once the eggs have been cooked they should be drained on kitchen towel to remove any excess water before serving. disaster may occur. carefully lift the egg out of the water with a slotted spoon and press the white with your finger. the white will stay close to the yolk and should not spread out thinly. Below is a simple method on how to poach eggs. Fill a saucepan with 3 inches of cold water. With a fresh egg. For this. 3.com Poached eggs. If you want to check to see whether the poached eggs are done during cooking. reduce the heat and allow the water to simmer. it will definitely have been worth the effort and the wait. For your first attempt at preparing poached eggs. you are more likely to achieve a perfectly poached egg that keep its shape. . add a pinch of salt and bring to the boil. you may want to carefully break each egg onto a small cup. 2. 1. as with fried eggs and soft-boiled eggs. as when you do prepare a perfectly poached egg. As the water reaches boiling point.
Add 1 tablespoon of vinegar to the water. 5. Once the eggs are in the water. holding the cup or plate as near to the water as possible before allowing the egg to slowly slip into the water. Slide the eggs into the water with care. break the egg above the pan and let it slip straight into the water. .4.3½ minutes. do not move them around. 6. Remove each egg with a slotted spoon and drain for a few seconds on kitchen paper. 7. 8. allowing for the size of the egg and the preferred doneness of the egg yolks. Trim any stringy or dangling bits with a knife or scissors if you wish and serve immediately. For the more experienced cooks. Let the eggs cook for 2½ .