Ingredients 3 egg yolks 2 whole eggs 1 tbsp white wine vinegar 2 slices Canadian bacon 1 English muffin (split) 8–16 oz clarified butter (don’t use ghee) Salt White pepper Paprika
Instructions
Fill a medium pot with 2–3 inches of water and bring it to a simmer.
In a mixing bowl, add the 3 yolks, vinegar, and 3 tbsp of the hot water. Start whisking in a figure-8 motion until it begins to foam.
In a separate saucepan, start heating/melting the clarified butter. Boil water in a second small pot for poaching the eggs.
Once the first pot of water is simmering, place your mixing bowl over the heat and continue whisking to gently cook the sauce. Do this for a few seconds, then remove from the heat and keep whisking so it doesn’t cook too fast or clump. Repeat this on/off heat process until the sauce starts to thicken.
Remove from the heat completely and slowly drizzle in the hot clarified butter while whisking constantly. This starts the emulsification, adding it slowly keeps it from breaking. Important: don’t overheat the butter or it will cook the eggs. Use a thermometer and keep it around 160°F. You can add a bit more hot water if needed to help the sauce take on more fat.
Once the sauce reaches your desired thickness, season with salt and taste. You can add a touch of white pepper or a few drops of lemon if you like. (I usually add the pepper at the end when plating.) KEEP WARM, use a thermos or keep it in a warm spot.
Poach your eggs: add a splash of white wine vinegar to the simmering water, create a small vortex, and gently drop in the eggs.
Sear the Canadian bacon on both sides, then toast the English muffin in the same pan. I use some of the leftover clarified butter, but regular butter works too.
Assemble your Eggs Benedict: muffin, bacon, poached egg, and sauce. Finish with white pepper and a pinch of paprika on top.
Ingredients 3 egg yolks 2 whole eggs 1 tbsp white wine vinegar 2 slices Canadian bacon 1 English muffin (split) 8–16 oz clarified butter (don’t use ghee) Salt White pepper Paprika
Instructions
Fill a medium pot with 2–3 inches of water and bring it to a simmer.
In a mixing bowl, add the 3 yolks, vinegar, and 3 tbsp of the hot water. Start whisking in a figure-8 motion until it begins to foam.
In a separate saucepan, start heating/melting the clarified butter. Boil water in a second small pot for poaching the eggs.
Once the first pot of water is simmering, place your mixing bowl over the heat and continue whisking to gently cook the sauce. Do this for a few seconds, then remove from the heat and keep whisking so it doesn’t cook too fast or clump. Repeat this on/off heat process until the sauce starts to thicken.
Remove from the heat completely and slowly drizzle in the hot clarified butter while whisking constantly. This starts the emulsification, adding it slowly keeps it from breaking. Important: don’t overheat the butter or it will cook the eggs. Use a thermometer and keep it around 160°F. You can add a bit more hot water if needed to help the sauce take on more fat.
Once the sauce reaches your desired thickness, season with salt and taste. You can add a touch of white pepper or a few drops of lemon if you like. (I usually add the pepper at the end when plating.) KEEP WARM, use a thermos or keep it in a warm spot.
Poach your eggs: add a splash of white wine vinegar to the simmering water, create a small vortex, and gently drop in the eggs.
Sear the Canadian bacon on both sides, then toast the English muffin in the same pan. I use some of the leftover clarified butter, but regular butter works too.
Assemble your Eggs Benedict: muffin, bacon, poached egg, and sauce. Finish with white pepper and a pinch of paprika on top.
11 Comments
Ingredients
3 egg yolks
2 whole eggs
1 tbsp white wine vinegar
2 slices Canadian bacon
1 English muffin (split)
8–16 oz clarified butter (don’t use ghee)
Salt
White pepper
Paprika
Instructions
Fill a medium pot with 2–3 inches of water and bring it to a simmer.
In a mixing bowl, add the 3 yolks, vinegar, and 3 tbsp of the hot water. Start whisking in a figure-8 motion until it begins to foam.
In a separate saucepan, start heating/melting the clarified butter. Boil water in a second small pot for poaching the eggs.
Once the first pot of water is simmering, place your mixing bowl over the heat and continue whisking to gently cook the sauce. Do this for a few seconds, then remove from the heat and keep whisking so it doesn’t cook too fast or clump. Repeat this on/off heat process until the sauce starts to thicken.
Remove from the heat completely and slowly drizzle in the hot clarified butter while whisking constantly. This starts the emulsification, adding it slowly keeps it from breaking.
Important: don’t overheat the butter or it will cook the eggs. Use a thermometer and keep it around 160°F. You can add a bit more hot water if needed to help the sauce take on more fat.
Once the sauce reaches your desired thickness, season with salt and taste. You can add a touch of white pepper or a few drops of lemon if you like. (I usually add the pepper at the end when plating.) KEEP WARM, use a thermos or keep it in a warm spot.
Poach your eggs: add a splash of white wine vinegar to the simmering water, create a small vortex, and gently drop in the eggs.
Sear the Canadian bacon on both sides, then toast the English muffin in the same pan. I use some of the leftover clarified butter, but regular butter works too.
Assemble your Eggs Benedict: muffin, bacon, poached egg, and sauce. Finish with white pepper and a pinch of paprika on top.
Ingredients
3 egg yolks
2 whole eggs
1 tbsp white wine vinegar
2 slices Canadian bacon
1 English muffin (split)
8–16 oz clarified butter (don’t use ghee)
Salt
White pepper
Paprika
Instructions
Fill a medium pot with 2–3 inches of water and bring it to a simmer.
In a mixing bowl, add the 3 yolks, vinegar, and 3 tbsp of the hot water. Start whisking in a figure-8 motion until it begins to foam.
In a separate saucepan, start heating/melting the clarified butter. Boil water in a second small pot for poaching the eggs.
Once the first pot of water is simmering, place your mixing bowl over the heat and continue whisking to gently cook the sauce. Do this for a few seconds, then remove from the heat and keep whisking so it doesn’t cook too fast or clump. Repeat this on/off heat process until the sauce starts to thicken.
Remove from the heat completely and slowly drizzle in the hot clarified butter while whisking constantly. This starts the emulsification, adding it slowly keeps it from breaking.
Important: don’t overheat the butter or it will cook the eggs. Use a thermometer and keep it around 160°F. You can add a bit more hot water if needed to help the sauce take on more fat.
Once the sauce reaches your desired thickness, season with salt and taste. You can add a touch of white pepper or a few drops of lemon if you like. (I usually add the pepper at the end when plating.) KEEP WARM, use a thermos or keep it in a warm spot.
Poach your eggs: add a splash of white wine vinegar to the simmering water, create a small vortex, and gently drop in the eggs.
Sear the Canadian bacon on both sides, then toast the English muffin in the same pan. I use some of the leftover clarified butter, but regular butter works too.
Assemble your Eggs Benedict: muffin, bacon, poached egg, and sauce. Finish with white pepper and a pinch of paprika on top.
#breakfast #food #cooking #recipe #lovecooking #foodie
Yum!!!
Thank you
Immaculately song choice. That entire album is perfect
Thought this was Dennis ☠️
Lemon juice is better.
Thought that was nacho cheese at first and I was on board
Yukk disgusting 🤢🤮
It’s crazy I can make any type of egg no recipe loooool