How to: Eggs Benedict
Eggs Benedict--which consists of poached eggs, Hollandaise sauce, Canadian bacon and an English muffin--is one of those deceptively simple dishes that looks far more complicated than it really is. Instead of leaving this dish to the professionals in restaurants, try it yourself at home. By far the hardest part of the dish is the multitasking required, as you will need to do several things at once. After you're comfortable with the basics, you can either enjoy your mastery of the dish or branch out by creating variations of your own. Does this Spark an idea?
Things You'll Need
- Wide saucepan
- White vinegar
- 4 eggs
- 4 small bowls
- 2 English muffins
- Frying pan
- 4 slices Canadian bacon
- Toaster, optional
- Slotted spoon
- Paper towels
- Hollandaise sauce
Instructions
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1
Fill a wide saucepan with approximately 2 inches of water and add a splash of white vinegar. Bring to a boil over high heat. Crack each egg into a small bowl and cut both English muffins in half while you wait for the water to boil.
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2
Reduce the heat under the water to a low simmer, then slip the eggs in as gently as possible. Keep the water at a simmer; do not allow it to boil again.
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3
Place the slices of Canadian bacon into a frying pan and fry them over high heat for approximately 1 minute on each side. Meanwhile, lightly toast the English muffin halves in a toaster or your oven's broiler.
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4
Place two English muffin halves face-up on a plate. Immediately top each piece with a slice of Canadian bacon. Remove the poached eggs from the heat, then lift a poached egg out of the water with a slotted spoon. Allow it to drain for a moment, blotting with a paper towel, then place it onto one of the bacon-topped muffin pieces. Repeat for the other piece. Repeat this entire plating process, on a separate plate, for the other English muffin.
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5
Top each stack of food with a generous spoonful of Hollandaise sauce. Serve and enjoy.
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References
Resources
- Photo Credit Jupiterimages/Comstock/Getty Images
