Someone's In The Kitchen With Moozie

Sunday, July 30, 2006

Eggs Benedict

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened

To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.

Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.

Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.

Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.


  • Additionally with poached eggs, a tsp of vinegar in the water will help the whites keep from floating off.


    By Anonymous Anonymous, at 9:07 AM  

  • I've found that the vinegar trick tends to show up in the taste. Best trick is using brand-spanking-fresh eggs, when the whites are still very coherent. There may be a few strands drifting off, but those are the less tasty part of the white anyway.

    Also: Damn, that looks good. Artery-clogging, but good (and let's face it, sunny-side up on a bacon rasher with a slice of cheese on top is pretty high up in the artery-clogging game as well).

    By Anonymous Corruptedjasper, at 11:36 AM  

  • Do you know that I've never poached eggs?

    I think I'll try that separately first.

    By Blogger Zeynep, at 10:46 AM  

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