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Classic Eggs Benedict




Source of Recipe


My Recipes


List of Ingredients




Classic Eggs Benedict


6 English muffins
12 slices (7 oz. total) Canadian bacon
12 warm perfect poached eggs
2 1/2 cups lightly packed watercress sprigs, rinsed
Foolproof hollandaise
1 1/2 cups (3/4 lb.) butter or margarine, cut into chunks
6 large egg yolks
1/4 cup lemon juice
2 tablespoons Dijon mustard

Recipe





• 1. Split muffins in half horizontally and arrange in a single layer, cut sides up, on a 14- by 17-inch baking sheet. Lay bacon slices in a single layer in a 10- by 15-inch pan.
• 2. In a 450° oven, bake muffins and bacon until browned, 5 to 7 minutes.
• 3. Place 2 muffin halves, cut sides up, on each plate. Lay 1 bacon slice on each muffin half; set 1 egg on each slice of bacon. Spoon hollandaise equally over portions. Arrange watercress next to muffins.
Foolproof hollandaise

1. In a microwave-safe 2-cup glass measure in a microwave oven at full power (100%), or in a 1- to 2-quart pan over medium-high heat, melt butter until bubbling.
2. Meanwhile, in the bottom of a double boiler or in a 2- to 3-quart pan, bring 1 inch water to a simmer over high heat; adjust heat to maintain simmer.
3. Put yolks, lemon juice, and mustard in the top of the double boiler or in a round-bottomed bowl (about 2 qt.). Nest the container over simmering water and whisk to blend.
4. Whisking, add butter in a slow, steady stream, taking about 1 1/2 minutes. Whisk until sauce reaches 140°; adjust heat to maintain temperature (remove from simmering water if necessary) and continue to whisk for 3 minutes. Immediately remove from simmering water. Serve hollandaise hot, warm, or at room temperature.