Eggs Benedict

2-4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 2-4 servings
OK
  • FOR THE EGGS
  • FOR THE HOLLANDAISE

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

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 & Variations


No special items needed.

Related

lazyme

Yum. We love eggs benedict and really enjoyed this version. Thanks for sharing, Lynn. Made for CQ3 - NYC.

review by:
(24 Aug 2016)

K9 Owned

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! K9 Owned/Lesley

review by:
(16 Aug 2016)