EGGS BENEDICT A LA ELLEN, PART 2
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- egg yolks
- 1 small
- orange (1/4 tsp. zest, 1 tbsp. juice)
- 1/4 c
- butter, cut into thirds, softened
- 2 c
- 1/2 Tbsp
- english muffin, split
- 2 slice
- canadian-style bacon (3-inch diameter)
- ground black pepper
- snipped fresh chives, optional
1To poach eggs: Bring the water and the vinegar to a boil in a large skillet or shallow pan. Reduce heat to simmering and break eggs into a cup, one at a time, and gently slip into the water, being careful not to crowd the eggs. Simmer, uncovered, for 3 to 5 minutes. Remove eggs with a slotted spoon; drain and cover to keep warm.
2For the sauce: In the top of a double-boiler, combine egg yolks and orange juice. Add one piece of the butter. Place over gently boiling water, not letting the upper pan touch the water, and cook, whisking rapidly until butter melts and sauce begins to thicken. Add the remaining butter, one piece at a time, whisking until melted. Cook and stir for 2 to 2-1/2 minutes more or until sauce thickens.
3Remove sauce from heat and stir in the orange zest. If sauce is too thick or curdles, whisk in 1 Tbsp. hot water. Set aside.
4Place muffin halves on a baking sheet; broil 3 to 4 inches from the heat for about 2 minutes or until toasted. Top each muffin half with Canadian bacon slice; broil about 1 minute more until bacon is heated.
5To Serve: Top each bacon-topped muffin half with an egg and spoon on some of the sauce. Sprinkle with black pepper, a little salt if you like, and some snipped chives if desired.
6NOTE: For a quick sauce, prepare a 9-oz. package of Hollandaise sauce mix according to package directions but substitute orange juice for 2 tablespoons of the milk. At the end, add 1 teaspoon orange zest.