Untraditional Eggs Benedict

Marsha Gardner

By
@mrdick1950

Traditional Eggs Benedict are made with Canadian Bacon Slices. Some add asparagus spears but all use a poached egg on an English muffin topped with Hollandaise Sauce.

My friend was visiting and wanted Eggs Benedict for brunch and I didn't have any Canadian Bacon. The nearest grocery store that I can buy it at is almost 60 miles from my home, so I substituted regular bacon instead.

It was a hit, but I do keep a supply of Canadian Bacon in the freezer now for emergencies.


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Comments:

Serves:

4

Ingredients

HOLLANDAISE SAUCE

4 large
egg yolks
2 1/2 Tbsp
fresh lemon juice
3/4 c
butter, unsalted, melted
1/4 tsp
kosher salt

EGGS BENEDICT

8 slice
bacon, cut in half
2
english muffins, split and toasted
4 large
eggs, poached
hollandaise sauce
freshly ground black pepper

Directions Step-By-Step

1
HOLLANDAISE SAUCE;
Whisk egg yolks in the top of a double boiler; gradually whisk in lemon juice. Cook over hot water, stirring constantly with a wire whisk, until mixture thickens.
2
Add butter, 1/4 cup at a time, whisking until smooth. Whisk in salt; cook, whisking constantly until smooth and thickened. Serve immediately. About 1 cup.
3
EGGS BENEDICT:
Cook bacon until crisp. Drain on paper towels.
4
Place 4 slices bacon in a criss cross on each muffin half. Top each with a poached egg, and drizzle evenly with Hollandaise Sauce. Sprinkle with freshly ground black pepper and serve immediately.
5
HOW TO POACH AN EGG:
I like to poach my eggs in a wide shallow pan. 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. Also make sure your pan is wide enough to hold all the eggs you will be poaching, as you don't want the eggs to stick together.

NOTE: I like to use a non-stick pan so the poached eggs will not stick to the bottom of the pan and I add 1 tablespoon white vinegar to the water. Do not salt water.


Working with the eggs, one by one, break or crack each egg onto a saucer, ramekin, small cups, or bowls. We're doing this for two reasons: So you won't break the yolk and it prevents adding bad eggs. Place all cups of eggs so that they are convenient to the stove.


If the water is too cool, the egg will separate apart before it cooks; if your water is too hot, you will end up with tough whites and an over-cooked yolk.

WATER TEMPERATURE: You will want to bring the water to a temperature of about 160 to 180ยบ. As a rule of thumb, bring the water to a boil, then reduce it to a simmer before cooking.

To obtain the correct temperature, spin the boiling water with a spoon to cool down the water before you drop in the egg. I like to use my instant-read thermometer to test the water temperature (adjust heat to maintain the proper temperature).
6
Slip eggs carefully into slowly or gently simmering water by lowering the lip of each egg cup 1/2-inch below the surface of the water.

Let the eggs flow out. Don't put too many eggs in the pot at one time. If the yolk breaks as you crack the egg or as you are putting the egg in the water, that egg is a goner. Pull it out and use it for something else or perhaps someone wants scrambled eggs instead.

With a spoon, gently nudge the egg whites closer to their yolks.

Immediately cover with a lid and turn off the heat.
7
Set a timer for exactly 3 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.
8
Remove from water with slotted spoon. Remove each egg in succession after they have each cooked for the doneness you want.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.

About this Recipe

Course/Dish: Eggs