It’s poached eggs on english muffins and a slice of ham, coated in amazing, marvelous Hollandaise sauce.
And y’all know how I am about sauce!
It’s labor intensive, I’m not gonna lie to you. That sauce requires a ton of arm work with a whisk, although you can just whip it up in a blender as well…
But hey, Chef Liles taught me to build some arm endurance and it works so…
2 English muffins, sliced in half
4 slices of Canadian bacon (I used Genoa Salami, it’s really good)
1. Bring a saucepan of water to a boil. This will be used for both your hollandaise and for poaching your eggs.
2. In a medium sized steel bowl (steel seems to help it along, really) beat the egg yolks lightly with a stiff whisk. Add the lemon juice and beat in. Use a small ladle or spoon to start dripping the clarified butter gradually into the yolks. Whisk like a crazy person, while still dripping small drops of butter into the yolks.
3. Slowly transition into small streams of butter as the egg mixture thickens. Now hold the bowl over the boiling water while whisking, this will help stabilize the mixture. Do this for about fifteen seconds and remove.
4. Go back to the slow stream of butter with the fast whisking. I mean, like maniac whisking. Keep going until your hollandaise creates ribbons onto itself when you remove the whisk. Season with a bit of salt, white or black pepper, and the tiniest bit of cayenne pepper. Trust me, it makes a world’s worth of difference.
5. Lower the water temperature to poach your eggs, and you can either toast your muffins on a pan with the bacon crisping on it or in a toaster and leave the bacon un-crisped. Up to you.
6. Assemble the benedict, toasted muffins, bacon, egg (salt and a bit of pepper) and pour the hollandaise sauce over.
And now eat, because that’s it! The sauce is a little labor intensive but it’s not difficult and takes about 7 minutes to make (yeah, that’s a lot of whisking but it’s so good!)