Eggs Benedict
"This recipe is from Saveurdotcom and here is what is stated about the recipe: " Here is our adaptation of chef John Doherty's modern-day recipe from what is now the Waldorf-Astoria Hotel, NYC.""
Original is 3 servings
Ingredients
- FOR THE EGGS
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- FOR THE HOLLANDAISE
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Nutritional
- Serving Size: 1 (726.9 g)
- Calories 2537.3
- Total Fat - 218.6 g
- Saturated Fat - 101 g
- Cholesterol - 4662.8 mg
- Sodium - 1670.6 mg
- Total Carbohydrate - 41.4 g
- Dietary Fiber - 2.7 g
- Sugars - 3.8 g
- Protein - 98.8 g
- Calcium - 668 mg
- Iron - 14.4 mg
- Vitamin C - 5.9 mg
- Thiamin - 1.2 mg
Step by Step Method
FOR THE EGGS
Step 1
Bring a medium skillet of salted water to a simmer over medium heat; add vinegar. Crack eggs into 4 small dishes. Slip eggs into simmering water, turn off heat, cover, and cook until whites are just firm, 4 minutes. Transfer eggs with a slotted spoon to a bowl of ice water and set aside.
Step 2
Preheat oven to 200°. Toast muffins, then spread with some of the butter. Transfer to 2–4 plates; keep warm in oven. Melt remaining butter in a medium skillet over medium heat. Fry bacon until browned, about 5 minutes. Place bacon on muffins; keep warm in oven.
FOR THE HOLLANDAISE
Step 3
Melt butter in a small pan over low heat. Whisk egg yolks, lemon juice, 1 tbsp. water, and salt and pepper to taste in a heavy, nonreactive saucepan until pale yellow; then cook, whisking constantly over medium-low heat, until whisk leaves a trail in eggs, about 8 minutes. Remove pan from heat. Add butter 1 tbsp. at a time, whisking constantly, until sauce thickens; gradually pour in remaining butter, whisking constantly, leaving milky solids behind.
Step 4
Reheat eggs in a skillet of simmering water for 1 minute; transfer with a slotted spoon to paper towels to drain. To serve, carefully place egg on bacon, and spoon some hollandaise on top. Garnish with parsley, if you like.
Tips
No special items needed.
2 Reviews
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