Eggs Benedict

Active Prep Time: 30 Minutes
Total Time: 30 Minutes
Yield: 6 servings

NOTE: This will yield extra Hollaindaise (it prepares around 800mL of sauce). You can reduce the yield as needed or leave as-is if you expect to poach extra eggs. The Hollaindaise can keep for up to several hours around room temperature, but should be used quickly. Its acidity will help to inhibit bacterial growth, but it will not keep for longer periods of time.

Ingredients

ComponentIngredientQuantity
HollaindaiseShallot, chopped4 tbsp / 36 g
HollaindaiseGarlic3 whole cloves
HollaindaiseWhite wine vinegar3 fl oz / 90 mL
HollaindaiseWater3 fl oz / 90 mL
HollaindaiseEgg yolksAbout 6
HollaindaiseMelted clarified butter18 fl oz / 540 mL
HollaindaiseSalt / pepperTo taste
Eggs BenedictEggs12
Eggs BenedictWhite vinegar2 tbsp
Eggs BenedictProsciutto12 slices
Eggs BenedictEnglish muffins6 muffins

Equipment

  • Medium sauté pan
  • Medium sacepan
  • Small mixing bowl
  • Medium mixing bowl
  • Large mixing bowl
  • Whisk
  • Slotted spatula
  • Fine-meshed strainer

Baking

  • Prepare the shallot reduction:
    • Combine the shallot, garlic, white wine vinegar, salt, and pepper in the medium sauté pan.
    • Reduce over medium heat until almost dry.
    • Add water to the reduction and strain into the small mixing bowl
  • Prepare the Hollaindaise:
    • Fill the medium saucepan with water and bring to a simmer.
    • Whisk the shallot reduction and egg yolks together in the medium mixing bowl.
    • Place the mixing bowl over the medium saucepan and cook, whisking constantly until the eggs thicken and form ribbons.
    • Remove the mixing bowl from heat and gradually whisk in the clarified butter until fully incorporated
  • Poach the eggs:
    • Bring the water in the medium saucepan back to a simmer and add the white vinegar.
    • Individually, crack the eggs into the fine-meshed strainer and let any loose whites drain.[1]
    • Gently drop the egg into the saucepan and let poach, about 3 to 5 minutes.[2]
    • Remove the poached egg from the saucepan with the slotted spatula and gently transfer to the large mixing bowl to allow any excess water to drain off
  • Assemble and serve:
    • Cut the English muffins in half and lightly toast.
    • Add a prosctutto slice to each English muffin half. Instead of laying the slice flat, twist gently to give a ribboned appearance.
    • Place a poached egg on top of the prosciutto slice.
    • Spoon Hollaindaise sauce on top of the poached egg.
    • Serve immediately, optionally with potatoes or another side

Notes

[1] — This will help the egg retain its shape when poached. It is also especially helpful if you're struggling with pieces of egg white sticking to your saucepan.
[2] — Be sure to allow the water to come back to a simmer after adding each egg. This will help ensure a consistent poach.

Written by chris on Apr 7 2019, 12:13 PM.
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