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Eggs Benedict

French, American

Eggs Benedict is a quintessential great breakfast dish. The method here is to use the oven broiler as your toaster, then turn it off to keep muffins and ham warm. Decorate the plate with fresh cherries, or other red fruit. The dish goes good with fresh-squeezed orange juice.
Ingredients
1 recipe Blender Hollandaise
4 English muffins, split in halves
butter (optional)
8 slices ham or Canadian bacon (also known as back bacon)
8 eggs
8 large slices tomato (optional)

garnish
dash of paprika
Steps
1 Start oven broiler. Toast eight muffin halves by putting them on baking sheet, and bringing close to the broiler element, about 4 minutes until golden.

2 Turn oven off. Withdraw sheet and lightly butter muffins if desired. Scoot muffins to the side of the baking sheet and place ham slices.

3 Place sheet of muffins and ham in oven to keep warm while you make your Hollandaise and poach your eggs.

4 Prepare Hollandaise according to recipe and keep warm in oven, or double boiler.

5 Poach eggs: Firmly break eggs into a shallow bowl. In a large, deep pan, heat several inches of water to simmering. Using a large spoon, slowly stir the water, speeding up to create a vortex in the center. Gently slip eggs from the bowl into the vortex. Cook until whites are set - yolks still runny, about 4 minutes.

6 Remove baking sheet. Place two muffin halves, side by side on each plate. Lay on tomato slices (if using). Using a slotted spoon, remove eggs from water, gently placing one egg on each muffin half.

7 Spoon hollandaise over all, then sprinkle with a bit of paprika.


Yield
servings  use metric
original recipe yield: 4 Servings
Notes You can see a good step-by-step with pictures of processing the eggs on my blogpost here.

Being curious about the origins of Eggs Benedict, we discovered differing accounts on Wikipedia. It is likely American, but it may have been created by an American who spent time in France.

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