Classic Eggs Benedict
By Tested and Perfected in the Sur La Table Kitchen
Classic Eggs Benedict
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
4 servings
Hollandaise Sauce:
1/4 cup dry white wine
1/4 cup white wine vinegar
1 medium shallot, minced
1 teaspoon black peppercorns
4 egg yolks
6 ounces unsalted butter, melted plus more for muffins
Kosher salt and freshly ground black pepper
For Benedicts:
4 English muffins, split
8 slices Canadian bacon
8 large eggs
2 tablespoons distilled white vinegar
Cayenne pepper for dusting
1/4 cup dry white wine
1/4 cup white wine vinegar
1 medium shallot, minced
1 teaspoon black peppercorns
4 egg yolks
6 ounces unsalted butter, melted plus more for muffins
Kosher salt and freshly ground black pepper
For Benedicts:
4 English muffins, split
8 slices Canadian bacon
8 large eggs
2 tablespoons distilled white vinegar
Cayenne pepper for dusting
Procedure:
To prepare Hollandaise sauce: To a medium sauté pan set over medium-high heat, add white wine, vinegar, shallots and peppercorns; simmer until almost completely dry. Take the pan off the heat and cool reduction to room temperature. Strain reduction through a fine-mesh sieve into a medium stainless steel bowl. This should yield about a tablespoon of liquid.
To a medium saucepan set over medium heat, simmer two inches of water. Once reduction has cooled, whisk in egg yolks and place the bowl over simmering water, whisking constantly until thickened and warm. To avoid overcooking the mixture, be sure that the water is just barely simmering with no visible signs of surface action, just steam rising.
As egg yolks warm, they will increase in volume. If they become too warm and begin to coagulate around the sides and the bottom of the pan, remove them from the heat and allow them to cool slightly. When yolks have tripled in volume and the mixture thickly coats the back of a spoon, remove the bowl from simmering water. Stabilize the bowl by setting it on a towel. Add the butter in a slow, thin stream, whisking constantly to incorporate. The sauce will begin to thicken as more butter is added. If the sauce is too thick, add a little water or lemon juice.
How to fix broken emulsion: If the sauce starts to break, try adding a small amount of water and whisk. Once sauce comes back together and is smooth, begin adding more butter. If that doesn’t work, try cooking another egg yolk over simmering water until thickened then whisk broken hollandaise gradually into the egg yolk.
Taste and adjust seasoning with salt and freshly ground pepper. Serve sauce immediately or hold sauce at a temperature of 145°F for up to two hours.
To poach eggs: Fill a medium bowl halfway with warm water. To a 4-quart saucepan set over medium heat, add 2 quarts of water and distilled vinegar; bring to a gentle simmer. Break 1 egg into a small dish. Slide the egg into the saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape. Poach the egg for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks. Immediately transfer the poached egg to bowl with warm water. Repeat with remaining eggs. Please note that multiple eggs can be poached at the same time; however, for more perfect eggs, poaching 1 to 2 eggs at a time is recommended. To serve, lift eggs from warm water with a slotted spoon, 1 egg at a time and dab back of the spoon onto a double layer of paper towels to drain off excess water. Trim any rough edges, if desired.
To prepare bacon: To a skillet set over medium heat, add oil. When the oil is shimmering, lightly cook the Canadian bacon until slightly crisped, 2 minutes per side. Using tongs, transfer bacon to a plate, cover with foil and keep warm.
To toast the muffins: Turn the oven broiler on high and position a rack in the top third of the oven. Transfer English muffins to a rimmed baking sheet and broil until golden brown, about 2 to 3 minutes. Using a silicone pastry brush, brush toasted muffins with butter. Set aside and tent with foil to keep warm.
To serve: Place warm, buttered muffin halves on a plate. Top with a slice of Canadian bacon. Place a poached egg on top of the bacon and ladle the sauce over the top. Serve with a dusting of cayenne pepper.<
To prepare Hollandaise sauce: To a medium sauté pan set over medium-high heat, add white wine, vinegar, shallots and peppercorns; simmer until almost completely dry. Take the pan off the heat and cool reduction to room temperature. Strain reduction through a fine-mesh sieve into a medium stainless steel bowl. This should yield about a tablespoon of liquid.
To a medium saucepan set over medium heat, simmer two inches of water. Once reduction has cooled, whisk in egg yolks and place the bowl over simmering water, whisking constantly until thickened and warm. To avoid overcooking the mixture, be sure that the water is just barely simmering with no visible signs of surface action, just steam rising.
As egg yolks warm, they will increase in volume. If they become too warm and begin to coagulate around the sides and the bottom of the pan, remove them from the heat and allow them to cool slightly. When yolks have tripled in volume and the mixture thickly coats the back of a spoon, remove the bowl from simmering water. Stabilize the bowl by setting it on a towel. Add the butter in a slow, thin stream, whisking constantly to incorporate. The sauce will begin to thicken as more butter is added. If the sauce is too thick, add a little water or lemon juice.
How to fix broken emulsion: If the sauce starts to break, try adding a small amount of water and whisk. Once sauce comes back together and is smooth, begin adding more butter. If that doesn’t work, try cooking another egg yolk over simmering water until thickened then whisk broken hollandaise gradually into the egg yolk.
Taste and adjust seasoning with salt and freshly ground pepper. Serve sauce immediately or hold sauce at a temperature of 145°F for up to two hours.
To poach eggs: Fill a medium bowl halfway with warm water. To a 4-quart saucepan set over medium heat, add 2 quarts of water and distilled vinegar; bring to a gentle simmer. Break 1 egg into a small dish. Slide the egg into the saucepan and immediately push the white around the yolk with a slotted spoon to form an oval shape. Poach the egg for 2 minutes for runny yolks, or 3 to 4 minutes for firm yolks. Immediately transfer the poached egg to bowl with warm water. Repeat with remaining eggs. Please note that multiple eggs can be poached at the same time; however, for more perfect eggs, poaching 1 to 2 eggs at a time is recommended. To serve, lift eggs from warm water with a slotted spoon, 1 egg at a time and dab back of the spoon onto a double layer of paper towels to drain off excess water. Trim any rough edges, if desired.
To prepare bacon: To a skillet set over medium heat, add oil. When the oil is shimmering, lightly cook the Canadian bacon until slightly crisped, 2 minutes per side. Using tongs, transfer bacon to a plate, cover with foil and keep warm.
To toast the muffins: Turn the oven broiler on high and position a rack in the top third of the oven. Transfer English muffins to a rimmed baking sheet and broil until golden brown, about 2 to 3 minutes. Using a silicone pastry brush, brush toasted muffins with butter. Set aside and tent with foil to keep warm.
To serve: Place warm, buttered muffin halves on a plate. Top with a slice of Canadian bacon. Place a poached egg on top of the bacon and ladle the sauce over the top. Serve with a dusting of cayenne pepper.<