Name: Eggs Benedict - A classic American breakfast! recipe by Mallika Chaudhary at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: For the Hollandaise Sauce-; 2 egg yolks; 3-4 tbsn of melted butter; 2 tsp fresh Lemon Juice; Salt & Pepper to taste; For the eggs benedict:; 3 eggs; English Muffins, halved; 1 tsp of Distilled White Vinegar; 5-6 Bacon strips; 1 tsp chopped chives; 1 tsp of butter

ABOUT Eggs Benedict - A classic American breakfast! RECIPE

Crispy bacon, runny poached eggs, hot toasted English muffins, and warm, creamy, Hollandaise sauce to top it all...mmm..mmm..mmm! Who can resist a traditional American breakfast of delicious Eggs Benedict? This legendary dish is easy to make and gorgeous to serve. The trick lies in being extremely patient while preparing the star element of the dish- hollandaice sauce . If you rush it, you might end up with split, scrambled eggs on your hands instead of that silky, rich goodness of a sauce. Rest all is child's play! Try this classic breakfast recipe, friends. Enjoy!

Instructions

First, fill a large sauce-pan with 2 cups of water and bring to a rolling boil.
In a glass bowl, combine the egg yolks with lemon juice, and whisk them very well for a couple of minutes until they turn fluffy.
Place this bowl on top of the sauce-pan containing simmering water and continue to whisk.
Slowly pour in the melted butter in three parts, again constantly whisking all the time.
Remove the sauce from the heat and add in salt and pepper as per taste. If needed, add 1-2 tbsn of hot water to the sauce to achieve a thinner consistency.
Your final hollandaice sauce should be creamy and lemon yellow in color. Set aside.
Poach the eggs next. In the sauce-pan containing the boiling water, add some salt and white vinegar. With a spoon, give the water a stir to create a whirlpool effect.
Gently break three eggs one after the other in the boiling water and cook for 2-3 minutes.
Once your eggs float to the surface, they have been poached perfectly. With a slotted spoon, carefully take them out of the water and place on a tissue paper to drain excess water.
Lastly, in a frying-pan, fry your bacon in little oil until crisp and in the remaining grease, toast your English muffins until browned. You can add a little butter to the pan while toasting the muffins.
To assemble your Eggs Benedict, place a piece of the English muffin on a plate and top it with strings of crispy bacon.
Then, place your poached egg on top of that and finish it off with a generous spoonful of that gorgeous and silky hollandaise sauce. Sprinkle pepper and chopped chives. Serve piping hot with tea for breakfast! Enjoy!

Similar Recipes