Toasted English muffins, topped with savoury peameal bacon, gently poached eggs and topped with a decadent hollandaise sauce... everyone loves eggs Benedict! Enjoy this classic brunch recipe from Chef Michael P. Clive.
Hollandaise4 large fresh egg yolks
2 tbsp lemon juice
3/4 cup butter, melted
to taste hot sauce
to taste salt
as needed hot water
Eggs1 tbsp white wine vinegar
8 large fresh eggs
Assembly2 tbsp butter, softened
4 English muffins, split in half
8 pieces peameal (Canadian) bacon
for garnish, optional chopped chives and paprika
- Place a medium stainless steel bowl over a pot of barely simmering water. (Making sure the bottom of the bowl doesn't touch the water.)
- In the bowl, whisk yolks, lemon juice until well combined.
- Slowly whisk in the butter in a thin stream. Keep whisking until the sauce is thick enough for the whisk to leave tracks that hold for a couple of seconds, 1 to 2 minutes. If the sauce is too thick, add a few drops of hot water to thin it. Remove from heat.
- Add hot sauce, if using, and season to taste with salt.
Yield: 11/2 cups.
For Poached Eggs
- Fill a shallow, wide pan three quarters full with water. Add the vinegar and bring to a bare simmer over medium-high heat.
- Gently break the eggs into small bowls or ramekins. Use the bowls to gently lower the eggs into the water.
- Let simmer until the eggs are just set, about 3 minutes, for runny yolks, 4-5 minutes for more set yolks.
- Remove the eggs with a slotted spoon and set aside on a paper-towel-lined plate.
- Toast and butter the muffin halves.
- Fry peameal bacon until cooked, about 1 minute on each side.
- To serve, put two muffin halves on a warm plate. Top each half with a slice of peameal bacon and a poached egg. Spoon over some hollandaise sauce. Garnish with a sprinkle of paprika and some chives (if using). Repeat with the remaining ingredients and serve immediately.
Yield: 4 servings