INGREDIENTS
- Cooking Time: 5 - 10 minuets
- Servings: 6 servings (one English muffin per)
- Preparation Time: 30 - 35 minuets
- 6 English Muffins, Split
- 12 Canadian Bacon Slices
- Salt (to taste)
- 6 Oz Vinegar
- 12 Eggs
- 24 oz Hollandaise
- Hollandaise
- 1/2 tsp White peppercorns, crushed
- 3 Oz white wine vinegar
- 2 Oz Water
- 6 Egg Yolks, pasteurized
- 1 1/2 oz Lemon Juice
- 480 mL Clarified Butter
- Salt and Pepper ( to taste)
- Cayenne pepper (to taste)
DIRECTIONS
- Eggs Benedict
- 1) Toast English muffin and Canadian bacon using salamander, on medium heat.
- 2) Bring 1 liter of water to boil, add the salt and vinegar into the water and allow to boil.
- 3) Reduce the heat to a rolling simmer. With a wooden spoon, stir water in a circular motion, creating a strong vortex.
- 4) Add the eggs, two by two, and wait until surface is a cloudy white color. About 1 to 2 minuets. Repeat steps until all eggs are used.
- 5) Place the muffins on the plate and top with bacon slices. Place an egg on each slice and bathe with Hollandaise.
- Hollandaise
- 1) Combine the peppercorns, vinegar, and water in a small saucepan and reduce by one-half.
- 2) Place all egg yolk into a blender. Strain the vinegar and pepper reduction through a strainer or chinois into the yolks.
- 3) Turn on the blender, and set to high. As the yolks are cooking in the mixture, the mixture will become more thick. Add in lemon juice.
- 4) Add the clarified butter into a pourable container. Slowly pour the butter, drops at a time. Once the butter is started, then it will start creating an emulsion. Once the emulsion is started, the butter may be added more quickly, but still at a slow steady pace. Continue until all butter is incorporated.
- 5) As the emulsion is blended, add in the salt and the cayenne pepper to taste.
- 6) Keep warm while the eggs are being made
- 7) Pour onto the eggs when done. Enjoy!
