Eggs Benedict

EGG-stra yummy, yet easy ??, recipe.



Category: Breakfast



3 Oakdell cage-free egg yolks
6 tbsp unsalted butter, softened
1/4 cup boiling water
1 tsp lemon juice
pinch cayenne pepper
1 tbsp vinegar
1 tsp salt
4 Oakdell cage-free eggs (fresh as possible)
2 english muffins
7 slices canadian bacon
salt and pepper, to taste

Eggs Benedict Directions

  1. To make hollandaise sauce, pour 1 inch of water into a medium saucepan. Place a medium glass bowl on top of the saucepan. Bring water to a boil then turn down the heat down to medium. Add 3 yolks and softened butter to the bowl and whisk until butter is melted.
  2. Slowly stir in boiling water, lemon juice, and cayenne pepper. Cook and stir constantly until sauce thickens and the internal temperature reaches 160 degrees. Set aside.
  3. Place eggs in a strainer to remove watery egg whites. Bring a large pot of water to a boil. Add vinegar and salt. Then turn off the heat and add eggs to the water. Cover with a lid and let cook for 3-6 minutes depending on the desired doneness. Remove from water and place on a paper towel.
  4. Turn oven to broil and place English muffins on a baking sheet. Cook until lightly browned, 1-3 minutes. Top each muffin with 2 slices of Canadian bacon and broil for 1 minute longer. Remove from oven.
  5. To assemble, place muffins on plates, top with eggs, hollandaise sauce, salt, pepper, paprika, and chives.