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Eggs Benedict

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I got talking to urbie about this and he seems to like eggs benedict. So, here's one for ya recipie book urbie..


btw anyone know of a good way to seperate egg yolks??



Eggs Benedict




1/2 cup distilled vinegar, divided

12 large eggs

1 tablespoon unsalted butter

12 slices bacon

6 plain English muffins, split

HOLLANDAISE SAUCE, recipe follows

1 tablespoon finely chopped fresh chives or finely chopped fresh flat-leaf parsley leaves



Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.


While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the bacon and cook until heated through, about a minute on each side.


To serve, toast the English muffin halves and divide them among 6 warmed plates. Top each half with a slice of bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.


Hollandaise Sauce


1 1/3 cup unsalted butter

2 large egg yolks

2 tablespoons cold water

1 tablespoon strained freshly squeezed lemon juice,

(they tell me you can use white wine or tarragon vinegar here, instead of lemon)

plus more as needed

1 teaspoon kosher salt

Freshly ground white pepper or a pinch of cayenne pepper


Great place for some of urbies CANNABUTTER i think...


In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.


Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.


In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.


Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.


Yield: about 1 1/2 cups



Yield: 6 servings

Prep Time: 45 minutes

Difficulty: Medium

Edited by Mr Putard
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Guest Urbanhog
btw anyone know of a good way to seperate egg yolks??



[*]Break the egg and pour on ya hand, and let the egg white drain thru ya fingers :P



[*]Break a egg, keep pouring over to other half egg shell and back and forth over a bowl, so the yolk stays in the egg shell....



[*]Get a egg seperator, costs about $2-3 just break a egg and pour the egg over it, and it will drain thru itself. Its kinda like a drainer but with a small "bowl" in centre and drainage lines around the small "bowl" where traps the yolk while the whites goes to the bottom.


thanks for the receipe... had one, lost it. :P


Urbanhog http://www.gamers-forums.com/smilies/contrib/sp/chefico.gif

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