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Eggs Benedict

As prepared by the Greenville Technical Center Culinary ProStart students on the “Good Morning, Delta!” show, WABG channel:

Yield: 4 servings

For the Hollandaise sauce:

4 egg yolks
3 ½ Tbsp. lemon juice
1 pinch ground white or red pepper
1/8 tsp. Worcestershire sauce
1 Tbsp. water
1 c. melted, clarified butter
¼ tsp. salt

For the poached eggs:

8 eggs
1 tsp. distilled white vinegar

To assemble:

8 strips Canadian-style bacon
4 English muffins split
2 Tbsp. butter, softened

Directions:

1. To make Hollandaise:
Fill the bottom of a double boiler part-way with water. Make sure the water doesn’t touch the top pan. In the top of the double boiler, whisk together egg yolks, lemon juice, white or red pepper, Worcestershire sauce, and water. Bring double boiler to a gentle simmer.
2. Add the melted butter to egg yolk mixture 1 or 2 Tbsp. 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, and then remove from heat. Place lid on pan to keep sauce warm.
3. To poach eggs:
Fill a large saucepan with three inches of water. Bring water to a gentle simmer, and then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 ½ to 3 minutes. Yolks should be soft in the center. Remove eggs from water with a slotted spoon and set on a warm plate.
4. While the 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.
5. 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. Garnish with chopped chives or herb of choice and serve immediately.

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This entry was posted at 8:05 am on 10/13/07 | tagged: Recipes.
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