You can enjoy this popular restaurant brunch dish—complete with crispy back bacon, golden egg yolks and buttery hollandaise—without leaving home.
HANDS-ON TIME
30 minutes
TOTAL TIME
30 minutes
MAKES
6 servings
INGREDIENTS
HOLLANDAISE SAUCE:
½ cup butter
2 egg yolks
1 tbsp cold water
1 tbsp lemon juice
dash hot pepper sauce
pinch salt
EGGS BENEDICT:
1 tbsp vinegar
12 eggs
24 slices back bacon
6 English muffins,
halved and toasted
DIRECTIONS
HOLLANDAISE SAUCE: Cut 2 tsp of the butter into tiny pieces; refrigerate. In saucepan, melt remaining butter over medium heat; skim off foam. Reduce heat to low and keep warm.
In heatproof bowl, whisk egg yolks with cold water for 1 minute (mixture should appear pale and foamy). Place bowl over saucepan of barely simmering water; whisk until mixture is thickened, foamy and holds a ribbon for at least 6 seconds when whisk is lifted, about 5 minutes.
Remove from heat; whisk in cubed butter, 1 cube at a time, until melted.
Slowly whisk in melted butter. Whisk in lemon juice, hot pepper sauce and salt. If necessary, gently whisk in up to 1 tbsp warm water, 1 tsp at a time, to reach desired consistency. Place bowl over saucepan of hot water (off heat) to keep warm.
EGGS BENEDICT: When hollandaise is done, in large saucepan or deep skillet, pour in enough water to come 2 to 3 inches (5 to 8 cm) up side. Bring to simmer over medium-high heat; add vinegar. Crack 1 egg into small
cup; gently slide into simmering water. Working in small batches, repeat with remaining eggs, adding 1 at a time. Reduce heat to low; cook until whites are set but yolks are still soft, about 3 minutes per batch. Using slotted spoon, transfer to paper towel–lined baking sheet to dry.
While eggs are poaching, in large skillet, cook bacon over medium-high heat, turning once, until lightly browned, about 5 minutes.
ASSEMBLY: Top each English muffin half with 2 slices of the bacon and 1 egg. Spoon hollandaise sauce over each.
NUTRITIONAL INFORMATION, PER SERVING: about 563 cal, 35 g pro, 33 g total fat (15 g sat. fat), 30 g carb, 1 g fibre, 509 mg chol, 1,557 mg sodium, 465 mg potassium. % RDI: 15% calcium, 33% iron, 35% vit A, 2% vit C, 59% folate.
TIP FROM THE TEST KITCHEN
To keep poached eggs warm while you’re cooking the remaining eggs, place them in a bowl of warm water.
Dry them briefly on a paper towel and trim any loose bits off the edges before serving.
