Bacon Eggs Benedict
Bacon Eggs Benedict
For the sandwich:
• 2 Turano English Muffins
• 4 pieces of bacon
• 2 tablespoons chopped parsley, for garnish
• 4 eggs
• 2 teaspoons white or rice vinegar
For the sauce:
• 10 tablespoons unsalted butter (if using salted butter, omit the added salt)
• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• Dash of cayenne or tabasco
① Heat a large skillet on medium-low heat. Add the strips of bacon. Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out (about 10 minutes).
② While the bacon is cooking, bring a large saucepan two-thirds-filled with water to a boil, then add the vinegar. Bring the water to a boil again, then lower the heat to a bare simmer.
③ To make blender hollandaise, melt 10 Tbsp unsalted butter. Put 3 egg yolks, a tablespoon of lemon juice, 1/2 teaspoon salt in a blender, blend on medium to medium-high speed for 20-30 seconds, until eggs lighten in color. Turn blender down to lowest setting, slowly dribble in the hot melted butter, while continuing to blend. Taste for salt and acidity and add more salt or lemon juice to taste. Transfer it to a container you can use for pouring and set it on a warm—but not hot—place on or near the stovetop.
④ Fill a saucepan with several inches of water. Heat the water on high until it reaches a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then). Working with the eggs one at a time, crack the egg into a small bowl or cup. Place the bowl close to the surface of the hot water and gently slip the egg into the water.
⑤ Turn off the heat and cover the pan. Set a timer for 4 minutes (or count out loud to 60, four times). At this point, the egg whites should be completely cooked, while the egg yolks are still runny. Gently lift the poached eggs out of the pan with a slotted spoon and place on a plate to serve.
⑥ As soon as all the eggs are in the poaching water, begin toasting your English muffins. If you can’t get all the muffins toasted by the time the eggs are ready, gently remove the eggs from the poaching water and set in a bowl.
⑦ To assemble, butter one side of an English muffin. Top with two slices of bacon. Put a poached egg on top of the bacon, then pour some hollandaise over. Sprinkle some parsley over it all and serve immediately.
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