My husband and I were talking about what to have for breakfast this morning. He mentioned that he has always wanted to try poached eggs because he has never had them before. I have never cooked nor have I ever eaten them before. I figured if we were going to have poached eggs, we might as well do eggs Benedict because we have both never had that before either. Talk about last minute! I did some research on wikipedia and then turned to Foodnetwork and found this recipe. I had no English muffins and no bacon or ham but I did have toast and SPAM, so I decided to go for it regardless. These were so good and I cannot wait to make them the right way!
- 4 egg yolks
- 1/2 tbsp freshly squeezed lemon juice
- 1/4 c butter, melted
- Pinch cayenne
- 2 tsp white vinegar
- 4 eggs
- Canadian bacon or ham, cooked
- English muffins, toasted
- Make the sauce. In a stainless steel bowl, vigorously whisk together egg yolks and lemon juice, until thickened and doubled in volume.
- Place the bowl over a sauce pan of simmering water (or use a double boiler). Be careful to not let the water touch the bowl and be careful to not let the water go above a simmer or else the egg will scramble. Continue whisking rapidly.
- Drizzle in the melted butter, continuing to whisk; until thickened and doubled in volume.
- Remove from heat. Whisk in salt and cayenne pepper.
- Cover and place in a warm spot, until ready to use.
- Poach the eggs. Fill a large skillet halfway with water. Add the vinegar. Bring to a slow boil. Carefully break the eggs in one at a time. Reduce heat to simmer.
- Cook 3 1/2 minutes. Remove with slotted spoon.
- Assemble the eggs Benedict. On top of the English muffin, place cooked ham, top with poached egg and drizzle Hollandaise sauce over all.