EGGS BENEDICT
Provided by Food Network
Time 40m
Yield 5 servings
Number Of Ingredients 16
Steps:
- For the hollandaise sauce: Place the white wine vinegar, peppercorns, sliced shallots and tarragon into a pan, bring to the boil and reduce by half. Strain and reserve.
- Place a large pot filled partway with water to the boil, then lower and keep at a simmer. Place the egg yolks in a bowl that will fit over the pot of simmering water but not touch the water. Add 1 tablespoon of the reduced vinegar to the eggs and place the bowl on top of the pot, making sure the water does not touch the bottom of the bowl. Beat the eggs with a balloon whisk, occasionally removing the bowl from the heat so the mixture does not become scrambled, until the eggs thicken and double in size.
- Remove the bowl from the pot, then whisk a small ladle of the warm clarified butter into the eggs. Continue to gradually add the butter while whisking. If the sauce becomes too thick, add a small amount of warm water. Whisk in the lemon juice and season with salt and pepper. Keep warm.
- For the poached eggs: Mix the white wine vinegar, some salt and 5 cups water in a pan, bring to the boil and then bring down to a simmer.
- For the toasted English muffins with smoked salmon: Meanwhile, place the English muffin halves into a toaster and toast until golden brown. While the muffins are still warm, spread the softened butter onto the open toasted side of each and layer 1 1/2 ounces of the sliced salmon on each buttered muffin half.
- To poach the eggs, crack each egg into an individual small bowl. Use a whisk to gently stir the simmering poaching liquid in a counter-clockwise direction, and pour each egg into the water in the same direction the water is moving. Gently simmer for 1 minute. Remove with a strainer, drain and place onto a garnished English muffin half. (If you are keeping the eggs for later, remove them from the water with a strainer and place immediately in salted ice water. Reheat them in the same cooking water.)
- Spoon 2 tablespoons of the hollandaise sauce over each poached egg and garnish with 1/2 teaspoon of the caviar.
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Nazher Concha
[email protected]Hollandaise sauce on point!
Suprise Mkhabela
[email protected]Eggs Benedict heaven!
Jade Breckenridge
[email protected]This recipe is a game-changer for brunch.
Tyler Mills
[email protected]Perfect Eggs Benedict!
Rob Read
[email protected]Amazing hollandaise sauce!
Sm Morshed
[email protected]Delicious!
Kakeeto Emmanuel
[email protected]I was really impressed with this Eggs Benedict recipe. The hollandaise sauce was easy to make and turned out so creamy and flavorful. The eggs were poached perfectly, and the English muffins were toasted to perfection. This dish was a real hit with m
Martha Muthoni
[email protected]This recipe is a keeper! The Eggs Benedict turned out perfectly. The hollandaise sauce was rich and creamy, and the eggs were poached just right. I'll definitely be making this again.
Deziree Rojas
[email protected]Eggs Benedict was amazing! The hollandaise sauce was smooth and creamy, and the eggs were cooked perfectly. I served it with a side of fresh fruit and crispy bacon, and it was a real treat.
Md Joherull
[email protected]I've tried many Eggs Benedict recipes over the years, but this one is by far the best. The hollandaise sauce is incredible - so rich and flavorful. The eggs were cooked perfectly, and the English muffins were toasted to perfection. This dish is a win
Cesar Solomon
[email protected]This was my first time making Eggs Benedict, and it was surprisingly easy! The hollandaise sauce came together quickly and smoothly, and the eggs poached beautifully. The dish was a hit with my family, and I'll definitely be making it again.
mistressmary matt
[email protected]Eggs Benedict turned out delicious! The hollandaise sauce was rich and creamy, and the eggs were poached perfectly. I served it with a side of crispy bacon and fresh fruit, and it was a real treat. Highly recommend this recipe!