Eggs Benedict with hollandaise sauce

Name: Eggs Benedict with hollandaise sauce
Ingredients: 125 g butter; 2 egg yolks; 5 ml white wine vinegar; 15 ml lemon juice; 1/8 teaspoon salt; 1/2 teaspoon ground pepper; 1000 ml water for the water bath; 2 English muffins; 4 bacon slices; 2 eggs; 1500 ml water; 30 ml vinegar

Appetizers - Eggs Benedict with hollandaise sauce by Anaida N. - Recipia

For Eggs Benedict, the hollandaise sauce comes together as melted butter is gradually whisked into the egg yolks without stopping. The poached eggs with hollandaise sauce go on toasted English muffins with bacon, and I choose the freshest eggs I can find, with firm whites, so they stay neatly around the yolks instead of spreading through the water. Preparation: 10 minutes. Cooking: 37-42 minutes. Total time: 47-52 minutes. Serves: 2. Approximately 790 kcal and 24 g protein per serving.

Ingredients

For the hollandaise sauce

125 g butter
2 egg yolks
5 ml white wine vinegar
15 ml lemon juice
1/8 teaspoon salt
1/2 teaspoon ground pepper
1000 ml water for the water bath

To serve

2 English muffins
4 bacon slices

For the poached eggs

2 eggs
1500 ml water
30 ml vinegar

Preparation

1. Heat the oven to 200°C. Arrange the bacon slices on a baking tray and bake for 10-15 minutes, until crisp. 2. Put 1000 ml water in a saucepan and let it come to a gentle boil over 5 minutes. Melt the butter over low heat in 2 minutes. Whisk the egg yolks with the white wine vinegar until pale, then set the glass bowl over the saucepan without letting it touch the water. Pour in the melted butter in a thin stream, whisking constantly for 4 minutes, until the sauce thickens. Take the bowl off the heat and stir in the lemon juice, salt and pepper. Keep the sauce warm. 3. Cut the muffins in half and toast them for 2 minutes, until the edges are golden. If using bagels, cut them in half and toast them the same way. 4. Put 1500 ml water and 30 ml vinegar in a saucepan and bring to a boil in about 8 minutes; the water should come more than halfway up the saucepan. Break the eggs into the water one at a time and poach for 3 minutes, until the whites are set and the yolks are still soft. Lift each egg out with a slotted spoon and leave it on a clean kitchen towel. 5. Arrange the bacon on the toasted muffins, place an egg on each, and spoon the warm hollandaise sauce over them.

Notes

Thick-cut bacon browns more slowly than thin slices, so it may need the full time in the oven. I think of this as part of the same family as eggs and toast in the morning, except the sauce means it has to be assembled at the last minute. The bacon can be baked ahead, but put the servings together just before taking them to the table, while the eggs are warm. For four people, double the quantities and poach the eggs one at a time so you don't crowd the saucepan. English muffins can be swapped for 2 bagels cut in half; both options contain gluten, and the sauce contains eggs and dairy. Serve a simple green salad alongside to cut through the richness of the sauce.