AuthorAngélique Wilson
Rating0

Poached eggs over bacon or pancetta on a toasted English muffin, topped with Hollandaise sauce. Eggs benedict is also great made with slices of smoked salmon in place of the bacon. Garnish with chives and parsley. Traditionally served with bacon or pancetta, but I used honey glazed ham as an alternative.

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Yields2 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins

 2 Slices of honey glazed ham, traditionally bacon or pancetta
 2 Eggs
 1 tsp White wine or rice vinegar
 2 English muffins
 10 g Butter
 1 tbsp Chives, finely sliced
 1 tbsp Parsley, finely chopped
 2 pinches Salt and pepper
Hollandaise
 10 tbsp Unsalted butter
 3 Egg yolks
 1 tbsp Lemon juice
 ½ tsp Salt
 2 dashes Cayenne or Tabasco (Optional)

1

If you're using bacon: Heat a large skillet on medium heat. Add the slices of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, (much of the fat is rendered out) about 10 minutes.

2

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

3

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

4

Working one egg at a time, crack an egg into a small bowl. Whisk the simmering water, so a whirlpool appears then slip the egg slowly into the center.

5

Once the egg begins to solidify, you can slip in another egg.

6

Turn off the heat, cover the pan, and let sit for 4 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon.

7

As soon as all the eggs are in the poaching water, begin toasting your English muffins.

Hollandaise
8

A quick away to make hollandaise is in a bender/ food processor.

9

Melt 10 Tbsp unsalted butter and set aside.

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in colour.

10

Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

11

Transfer to a container you can use for pouring and set it on a warm surface, but not hot. Place near the stove.

Assemble your Eggs Benedict:
12

To assemble, butter one side of an English muffin. Top with two slices of bacon/pancetta or 1 slice of honey glazed ham.
You can trim the meat to fit the muffin if you’d like.

13

Put a poached egg on top of the meat, then pour hollandaise over. Sprinkle some parsley and chives over it all and serve at once.

Dish Types, CuisinesMain Ingredients

Ingredients

 2 Slices of honey glazed ham, traditionally bacon or pancetta
 2 Eggs
 1 tsp White wine or rice vinegar
 2 English muffins
 10 g Butter
 1 tbsp Chives, finely sliced
 1 tbsp Parsley, finely chopped
 2 pinches Salt and pepper
Hollandaise
 10 tbsp Unsalted butter
 3 Egg yolks
 1 tbsp Lemon juice
 ½ tsp Salt
 2 dashes Cayenne or Tabasco (Optional)

Directions

1

If you're using bacon: Heat a large skillet on medium heat. Add the slices of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, (much of the fat is rendered out) about 10 minutes.

2

Use tongs or a fork to remove the bacon from the pan, set on a paper towel to absorb the excess fat.

3

While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.

4

Working one egg at a time, crack an egg into a small bowl. Whisk the simmering water, so a whirlpool appears then slip the egg slowly into the center.

5

Once the egg begins to solidify, you can slip in another egg.

6

Turn off the heat, cover the pan, and let sit for 4 minutes. When it comes time to remove the eggs, gently lift out with a slotted spoon.

7

As soon as all the eggs are in the poaching water, begin toasting your English muffins.

Hollandaise
8

A quick away to make hollandaise is in a bender/ food processor.

9

Melt 10 Tbsp unsalted butter and set aside.

Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium high speed for 20-30 seconds, until eggs lighten in colour.

10

Turn the blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste.

11

Transfer to a container you can use for pouring and set it on a warm surface, but not hot. Place near the stove.

Assemble your Eggs Benedict:
12

To assemble, butter one side of an English muffin. Top with two slices of bacon/pancetta or 1 slice of honey glazed ham.
You can trim the meat to fit the muffin if you’d like.

13

Put a poached egg on top of the meat, then pour hollandaise over. Sprinkle some parsley and chives over it all and serve at once.

Eggs Benedict
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