Eggs Benedict

  • Origin :
  • Recipe Type :
  • Preparation Time : 25m
  • Cooking Time : 05m
  • Diet Type : A BloodType
  • Properties : High carb, No chicken, No grains, No oil, High fat, Whole grains, High sodium, High protein, No sugar

Ingredients

  • 4 Whole egg yolks
  • 3.5 Tbsp Lemon Juice
  • 1 Pinch Ground White Pepper
  • 0.12 Tsp Worcestershire Sauce
  • 1 Tbsp Water
  • 1 Cup Butter
  • 0.25 Tsp Salt
  • 8 Small Eggs
  • 1 Tsp White Vinegar
  • 8 Strips Bacon
  • 4 English Muffins
  • 2 Tbsp Butter


Directions

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.

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