Hunks and hollandaise: Two things I need more of. Sorry dad. Now that I had home made English muffins it only made sense that I make eggs benedict as well; however, this meant I would have to face my biggest kitchen challenge–aside from baking of course–poaching eggs. In the past, I have wasted dozens of eggs trying to swirl the water, get to the perfect simmer and slide the egg in using a variety of recommended methods. Fail. FAIL. FAIL. A couple of times I read that using vinegar would solve the issue of the egg white dissolving into the hot water, losing the form of the egg. For some reason I never tried it…until now. Those sources weren’t lying; it really works. With little stress, my eggs held together nicely, and I mastered the art of making my favorite preparation of egg.
4 servings/Tyler Florence
Hollandaise (makes about 1 cup):
- 4 egg yolks
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup butter, melted (1 stick)
- 1 teaspoon cayenne pepper (or more)
- Pinch of salt
Tyler said to “vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until it has thickened and doubled in volume.” I don’t have a stainless steel bowl, so I used a glass one and it was fine.
Place the stainless steel bowl over a saucepan of barely simmering water (or use a double boiler); the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful to keep it on low heat, otherwise the eggs could scramble.
Slowly drizzle the melted butter and continue to whisk until the mixture has thickened. I found that mine was having a hard time thickening (probably due to my strange makeshift double boiler and glass bowl), but the mixture continued to thicken as it sat out during the rest of the process of making the eggs benedict. Remove from heat and stir in the cayenne and salt. Let it sit in a warm place while you poach your eggs. If the hollandaise gets too thick from sitting, stir in a tablespoon or so of hot water to thin it out.
- 8 slices of canadian bacon or ham
- 4 English muffins, split
- 2 teaspoons white vinegar
- 8 eggs
- Salt and pepper to taste
- Hollandaise sauce, above
- Freshly chopped parsley, for garnish
Brown the bacon or ham in a medium skillet and toast the english muffins. You can toast them cut side up on a baking sheet in the oven under the broiler to do them all at once.
Fill a 10-inch nonstick skillet 3/4 full of water. Add the white vinegar. Bring it to a slow boil. Gently break one of the eggs into the water, careful not to break the yolk. Do the same with the other 7 eggs. Reduce the heat to a simmer. Cook for approximately 3 1/2 minutes until the egg whites have set, but the yolks are still soft. Remove the eggs, one by one, with a slotted spoon, allowing the water to drain.
To assemble: But both sides of one english muffin on a plate, topped with a slice of canadian bacon or ham on each side. Then gently place a poached egg on each side, drizzle with hollandaise and sprinkle with salt, pepper, and parsley. You can also add more cayenne at this point if you want a little kick.