I love a good Eggs Benedict. It is my go to weekend brunch meal encompassing all that is yummy- a perfectly poached egg on a toasty english muffin topped with a creamy hollandaise sauce. I’ve had many variations but the classic is probably my fave.
So, what does one do on a long weekend morning? Make eggs benny of course! To be completely honest I have NEVER made a poached egg or hollandaise sauce before this attempt and was actually terrified of over cooking my eggs or scrambling my sauce. But other than juggling a few pans and organization, it was a fairly simple process!
I began by doing a quick search to get an idea of what I should actually be doing. This brought me to a recipe by Tyler Florence that not only included a hollandaise sauce but instructions on how to poach an egg. I did perform a few alterations to his recipe to make it my own and because I just didn’t have everything in my arsenal.
Instead of the classic Canadian bacon, I only had turkey bacon-GASP, I know, not real bacon. But hey I try to be healthy sometimes. Even though this meal isn’t known for it’s health factor, that’s what I had to work with! I also used chili powder in my hollandaise instead of cayenne and they came out AHHMAZING!
Now, like any other Food Network obsessed kitchen geek, I have watched my share of poaching and the “swirling” technique. So, rightfully so this brought me a sense of terror and panic. But I found his method of using a nonstick skillet instead of a pot fairly easy! (I’ll explain it all below 🙂 )
I mean just look at these babies!! The moment I cut into them and saw that ooey, gooey, runny yolk I was ecstatic. I had poached the PERFECT egg my FIRST time! Yipeee!!
Now, next time you get a craving for that diner breakfast, break out this recipe and whip these babies up! You won’t even have to put pants on to do it!
TOOLS & GADGETS
- Hand or electric whisk
- Stainless steel mixing bowl
- Measuring spoons
- 10 in nonstick skillet
- Grill pan
- 4 eggs
- 2 English muffins, split
- 2 teaspoons white vinegar
- 4 slices turkey bacon (Canadian or classic bacon works great too!)
- Salt and pepper
- 4 egg yolks
- 1 tablespoon freshly squeezed lemon juice
- 1 stick of unsalted butter, melted
- Pinch of chili powder
- Salt and pepper
Heat your grill pan or skillet on medium-low heat. Place the slices of bacon in the pan, spread out so they may cook.
Fill your nonstick skillet about halfway with water, add the vinegar and place on medium heat until the water begins to boil. The vinegar addition to the water prevents the egg white from spreading.
Crack and add your eggs one at a time into the skillet with the boiling water. Take care not to break the yolk and keep eggs spaced apart so they don’t stick to each other. Cook about 2-3 minutes until egg white looks set.
Return to the pan with your bacon, flip and continue cooking until crispy or to your liking.
When egg whites look set, use a slotted spoon to remove eggs carefully and transfer to plate until ready to assemble. Remove and place you bacon on a plate with a paper towel to remove excess oil while resting.
Fill saucepan with about 1-2 inches of water and place on medium heat to simmer. This will be for your double boiler system which is essentially an indirect heating source below to slowly control the cooking in a mixing bowl above.
Using your whisk, I prefer my electric whisk, whisk together the egg yolks and lemon juice in a stainless steel bowl (this is vital!) until the mixture about doubles in size and thickens.
Transfer your stainless steel bowl to sit on the simmering saucepan while still whisking. Slowly add the melted butter while continuing to whisk egg mixture. Mix until it thickens and doubles in size. It should look like a nice, thick sauce at this point. Remove bowl from heat, whisk in salt, pepper and chili powder to taste.
Assemble! Lightly toast and butter your English muffins. Place a split piece of bacon on each muffin half followed by one poached egg and topped with about a tablespoon of sauce. Voila!
Now, pour yourself a nice cup of coffee or a big Bloody Mary and enjoy!