Eggs Benedict with hand-whisked hollandaise
J. Kenji López-Alt · ♥ 31.1K likes · 1.7M views · 18 min video
Read about canadian bacon in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole whole egg
- 1 whole egg yolk
- salt
- English muffins
Put one whole egg and one egg yolk in a bowl; beat well and season with salt.
- ½ stick butter
Melt about half a stick of butter in the microwave; it need not be clarified.
- immature Meyer lemon
Set the bowl over steaming water; add lemon juice.
Setting up the double boiler
Whisk constantly until the eggs thicken, around 165 degrees, leaving streaks at the bottom of the bowl that fill in slowly; that is when the butter can go in.
- 2 whole eggs (for poaching)
- Canadian bacon
Break each poaching egg into a bowl and drain off the loose white for a cleaner shape.
- water
Salt the water; swirl it and slip in the eggs. Poach a couple of minutes, to a loose yolk and gently set white.
Canadian bacon and peameal
Slowly drizzle the melted butter into the egg mixture, whisking, including the milk solids at the end.
Toast the cut side of the English muffins.
Variation: to reheat hollandaise, leave it at room temperature, then whisk gently over a double boiler, thinning with a little water.
Holding and reheating hollandaise
Whisk the hollandaise to a texture that flows gently in ribbons and coats the egg.
Assemble muffin, Canadian bacon and poached egg; spoon on the hollandaise and top with roughly chopped chives.
- chives
Variation: poach eggs a day or a few days ahead, store in cold water in the fridge, and rewarm in warm water.