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If you’re craving a traditional eggs Benedict dish for breakfast or brunch, try out this recipe from Florida-based food blogger and cookbook author, Christine Pittman.
“I’m a big fan of ordering eggs Benedict when I’m out for brunch. But, I’ve never been a big fan of making it at home because there were too many finicky components,” said Pittman, founder of COOKtheSTORY.
“When I discovered the hack for making a super-easy hollandaise sauce in the blender, that helped a lot,” she said.
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Refining your egg-poaching technique goes a long way, too. You’ll need a mesh sieve and a bit of patience, but once you master how to poach eggs perfectly, you’ll never look back.
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“Now, I make Eggs Benedict at home all the time, even for a quick mid-week breakfast-for-dinner. It really is that easy!” said Pittman.
Perfect Eggs Benedict by Christine Pittman, founder of COOKtheSTORY
Servings: Serves 2 per person
Prep time: 40 minutes
Cook time: 10 minutes
Eggs (2 per person)
Canadian bacon (2 slices per person)
English muffins (1 per person)
For hollandaise sauce:
5 egg yolks (from large eggs)
1 tbsp. lemon juice
½ tsp. salt
Pinch of cayenne pepper
1 cup (2 sticks) unsalted butter
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For the sandwich:
- Up to a day ahead, poach the eggs. Use a slotted spoon to transfer the eggs to a big bowl of ice water. Refrigerate the bowlful of eggs in cold water for up to one day.
- Preheat the oven to 200 °F. Cook the Canadian bacon in a single layer over medium heat in a frying pan. Flip it occasionally, just until lightly browned on both sides. Arrange in a single layer on a baking sheet and put it in the warm oven.
- Toast and butter the English muffins. Put them in a single layer on a baking sheet in the oven.
- Fill a large bowl with hot tap water. Use a slotted spoon to transfer the cold poached eggs to the hot water. They’ll warm up slowly while you make your hollandaise sauce.
- Make your hollandaise sauce recipe (you can also use the store-bought packet).
- Get out one plate per person. On each plate put two toasted English muffin halves. Top each muffin half with a slice of Canadian bacon.
- Put a paper towel on a plate. Use a slotted spoon to scoop up an egg. Blot the spoon on the paper towel a bit so that the egg is not too watery. Put the egg on top of the Canadian bacon. Continue to do this with all the eggs.
- Spoon the still-warm Hollandaise Sauce over top of each egg. Serve immediately.
For the hollandaise sauce:
- Put the egg yolks, lemon juice, salt, and cayenne pepper in the blender.
- Pulse a few times to mix. Scrape down the sides of the blender.
- Melt the butter in the microwave until melted and steaming.
- With the blender running at medium speed, slowly drizzle the butter into the egg yolks. It should thicken by the time you’ve added all the butter.
- Continue to blend for an additional 30 seconds for additional thickness.
- Serve immediately. (You can reheat hollandaise sauce slowly in the microwave, 15 seconds at a time stirring between heats, just until warm, not hot.)
This original recipe is owned by cookthestory.com and was shared with Fox News Digital.
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