[Michelle Engbino]

Easy Eggs Benedict Recipe​

Photo and recipe source: Preppy Kitchen.

Ingredients​

• 4 large eggs
• 2 English muffins, halved and toasted
• 4 slices Canadian bacon or ham
• Chopped chives or parsley (for garnish, optional)
• 1-2 teaspoons of white vinegar (for poaching, optional)

Hollandaise Sauce​

• 3 large egg yolks
• 1 tablespoon lemon juice
• 115 g unsalted butter, melted and warm
• Pinch of cayenne pepper (optional)
• Salt, to taste

Instructions​

Make the hollandaise sauce:

1. In a heatproof bowl, whisk together the egg yolks and lemon juice until slightly thickened.
2. Set the bowl over a pot of gently simmering water (double boiler), ensuring the bottom doesn’t touch the water.
3. Slowly drizzle in the warm melted butter, whisking continuously until the sauce thickens.
4. Season with salt and a pinch of cayenne. Remove from heat and keep warm.

Poach the eggs:

1. Bring a saucepan of water to a gentle simmer. Add a splash of white vinegar (optional).
2. Crack each egg into a small bowl, then gently lower into the water.
3. Cook for 2½ to 3 minutes for soft, runny yolks. Remove with a slotted spoon and drain on paper towel.

Prepare the base:

1. Toast the English muffin halves.
2. In a skillet, lightly brown the Canadian bacon or ham slices.

Assemble:

1. Place a slice of ham or bacon on each toasted muffin half.
2. Top with a poached egg.
3. Spoon over the hollandaise sauce.
4. Garnish with chopped chives or parsley, if desired. Serve immediately.

Tip: If the hollandaise is too thick, whisk in a teaspoon of warm water until it reaches your preferred consistency.

Source: Preppy Kitchen / Youtube.​

 

[Mummanew]

What's the significance of using Canadian bacon or ham?

 

[Luckyus]

What's the significance of using Canadian bacon or ham?

I always just a piece of middle bacon, never had any adverse remarks, not that it would make any difference and far as ham goes I prefer thin slices off the bone and I prefer to use an egg poacher just for aesthetic value?