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Eggs Benedict is a classic American breakfast dish that combines poached eggs with savory ham or bacon, topped on toasted English muffins, all smothered in rich hollandaise sauce.
Recipe for Classic Eggs Benedict
Ingredients:
- 4 slices of bacon or ham
- 4 English muffins, split and toasted
- 4 eggs (for poaching)
- Hollandaise sauce
- Salt and pepper to taste
For the Poached Eggs:
- 2 cups water
- 1 tablespoon lemon juice
- A pinch of salt
For the Hollandaise Sauce:
- 6 large egg yolks
- 1/2 cup unsalted butter, melted
- Zest of 1 lemon (optional)
- Salt and pepper to taste
Instructions:
- Prepare the Poached Eggs:
- Bring water with lemon juice and a pinch of salt to a gentle simmer in a saucepan.
- Crack an egg into a small bowl.
- Very gently, using a spoon or a slotted spatula, lower the egg into the simmering water. Cook for about 3-4 minutes until the whites are set but yolks remain runny.
- Remove with a slotted spoon and place on a plate lined with paper towels to drain.
- Toast the English Muffins:
- Split the English muffins in half and toast them according to your preference.
- Make the Hollandaise Sauce:
- In a double boiler or heatproof bowl set over (but not touching) simmering water, whisk together egg yolks, lemon zest if using.
- Gradually pour in melted butter while continuously whisking until the mixture is smooth and thickened to desired consistency. Season with salt and pepper.
- Assemble the Eggs Benedict:
- Place a piece of bacon or ham on each toasted half of the English muffin.
- Spoon some hollandaise sauce over the bacon.
- Top with a poached egg, then drizzle additional hollandaise sauce over the top.
Serve immediately for the best texture and flavor. Enjoy your Eggs Benedict!
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