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traditional eggs benedict

Traditional Eggs Benedict

Home » Blog » Traditional Eggs Benedict
traditional eggs benedict

June 2, 2017 //  by Mike Hemberger//  Leave a Comment

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Publishing your recipe shouldn’t take more effort than creating your delectable masterpiece. Cookbook plugin makes sharing recipes as easy as sharing your award-winning pie. Cookbook gives you the option of using a rating system to make your recipes more interactive and simultaneously helping to make your recipes fully enhanced with search engines.

Your readers can take your recipes anywhere they want to go. Printing is simple and visual views are desktop and mobile friendly.

Recipe used with permission from The Paleo Mom.

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traditional eggs benedict
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Eggs Benedict

Prep 25 mins

Cook 5 mins

Total 30 mins

Author Mike Hemberger

Yield 1 serving

This is the recipe introduction. Typically you would share a brief description about why this recipe is great, and why you would want to use it.

Original recipe from All Recipes.

Ingredients

  • 8 eggs
  • 4 egg yolks
  • 3 1/2 tablespoons lemon juice
  • 1 pinch ground white pepper
  • 1/8 teaspoon Worcestershire sauce
  • 1 tablespoon water
  • 1 cup butter, melted
  • 1/4 teaspoon salt
  • 1 teaspoon distilled white vinegar
  • 8 strips Canadian-style bacon
  • 4 English muffins, split

Instructions

  1. To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
  3. Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  4. While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  5. Spread toasted muffins with softened butter, and top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.

Courses Breakfast

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Category: Recipes, Breakfast

About Mike Hemberger

Mike is the Lead Developer of Mai Pro and at BizBudding. He spends his working hours writing clean, quality code, and keeping up with the latest in web technology. A balance of site architecture, UX, clean design, and quality code leads to beautiful websites that load fast and are easy to use.

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