Eggs Benedict
Easy to make, this Eggs Benedict dish is so elegant to serve during the Holidays or for any special occasion!
Ingredients
- 1 cup Hollandaise Sauce see Recipe
- 1/4 cup white vinegar
- 1/2 tsp. olive oil tips & tricks
- 2 tsp. clarified butter, divided
- 2 English muffins, halved see Recipe
- 4 slices Canadian back bacon Footnote
- 4 large free-range eggs
- 1/2 tsp. paprika (mild or smoked), or as needed
Directions
- Prepare the Hollandaise sauce and keep it warm on the back burner at low temperature while cooking the other ingredients.
- In a large pot, add vinegar and bring the water to a boil.
- While the water gets boiling, place a griddle on medium heat. Add oil and 1 tsp. clarified butter. Tilt the pan so the ingredients cover the entire bottom.
- When it gets hot, add English muffin halves pressing down slightly to adhere to the griddle; cook for 2 minutes or until golden. Flip and cook for an additional 2 minutes. Transfer to plates and set aside.
- Add the remaining 1 tsp. clarified butter and cook the back bacon for 2 to 2 ½ minutes or until golden. Flip and cook for another 2 to 2 ½ minutes.
- Place each slice on top of an English muffin half; set aside.
- Crack each egg in a ramekin or small bowl. When the water is boiling, stir quickly to create a vortex (it prevents the whites from spreading) and drop the eggs in the whirlpool; poach for 2 minutes.
- Using a slotted spoon, remove the eggs and place them on top of the Canadian back bacon.
- Spoon the warm Hollandaise sauce on top and sprinkle with paprika.
Notes
Footnote: Although back bacon is the most popular protein to use for this egg dish, nothing is stopping you from substituting lobster, salmon, Black Forest ham, etc.