June 28, 2016
Breakfast, Pork, Bacon,
Eggs, North American, Budget-Friendly, Quick Meals, Brunch, Entertaining, Stove Top more
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"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.""
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.
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.
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.
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.
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Yum. We love eggs benedict and really enjoyed this version. Thanks for sharing, Lynn. Made for CQ3 - NYC.
We adore Eggs Bennie. I don't generally cook the eggs using and ice bath and then re-heating but I will now. It made the assembly part much easier. Great Hollandaise too - I went with the upper amount of lemon juice and was very happy.
Thanks for posting this!