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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 3 |
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In the 1860’s, a regular patron of the restaurant, Mrs. LeGrand Benedict, finding nothing to her liking and wanting something new to eat for lunch, discussed this with Delmonico’s Chef Charles Ranhofer (1936-1899), Ranhofer came up with Eggs Benedict. Read more . He has a recipe called Eggs a' la Benedick (Eufa a' la Benedick) in his cookbook called The Epicurean published in 1894. : . Ingredients:
3 egg yolks |
1 tablespoon freshly-squeezed lemon juice |
1/4 pound (1/2 cup) unsalted butter, cut into pieces |
1/2 cup white wine |
1 tablespoon white vinegar |
coarse salt and pepper to taste |
toast english muffin slices under the broiler or in the oven for approximately 3 minutes or until golden brown. remove from broiler, spread with 1 teaspoon butter. in a large frying pan, cook ham or canadian bacon slices until lightly browned and place them on each english muffin half. |
if you can poach an egg read no further |
use a pan that is at least 3-inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan. note: to prevent sticking, grease the pan with a little oil before filling with water. add vinegar and salt to the poaching liquid; bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). hint: when you poach eggs, adding a little vinegar and salt to the water will helps the egg to hold its shape. without it, the eggs will become skeins of protein tangling up in the water. |
break each egg onto a saucer or into small cups or bowls. slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. let the eggs flow out. immediately cover with a lid and turn off the heat. set a timer for exactly three minutes for medium-firm yolks. adjust the time up or down for runnier or firmer yolks. cook 3 to 5 minutes, depending on firmness desired. |
remove from water with slotted spoon. lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. drain well before serving. top each english muffin half with one poached egg. spoon warm hollandaise sauce over eggs and garnished with a small parsley sprig or chopped chives. |
Directions:
1. Hollandaise Sauce:
2. Stir egg yolks and lemon juice vigorously in medium saucepan over very low heat. Add butter and white wine and stir constantly with whisk, until melted. Add white vinegar, salt, and pepper and continue vigorous stirring until all butter is melted and sauce is thickened (be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling). NOTE: If the sauce begins to separate, add 2 teaspoons of water to the sauce mixture and whisk briskly until the mixture has combined together to form a creamy sauce
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