Eggs Benedict and tricks for poached eggs
Posted: Fri Oct 25, 2019 5:36 am
We love Eggs Benedict, well I should say #2 & myself do. #3 isn't all that interested in eggs so he just gets everything else. 
Eggs Benedict
4 English muffins, toasted, split and buttered
8 poached eggs, directions to follow
8 slices Canadian Bacon or ham
hollandaise sauce, recipe to follow
Hollandaise Sauce
3 or 4 large egg yolks
1 T lemon juice
1/2 C butter, divided into 4-6 pieces (some recipes add the butter all at once or half at a time. I prefer to add in smaller amounts but choice is yours)
In a medium saucepan over a larger pan with water (or double boiler), whisk yolks with lemon juice over low heat. Start adding butter in whatever amounts you choose up to 1/2 C, whisking all the while till butter is melted and sauce is thickened.
Note***if eggs/sauce starts to separate and/or curdle, add 1 T. boiling water & whisk vigorously till smooth.
Assemble 2 muffin halves on each plate, top with a slice of Canadian bacon or ham, top that with poached eggs, then pour sauce over all. Serves 4.
I always make a double batch of sauce, cause I/we just love the stuff
How to poach an egg
There are egg poacher pans available, BUT if you don't have one, you can just crack the eggs into some boiling water, though the white may spread and/or become frothy. Nothing wrong with that I suppose, but not as appetizing.
I've read that if you add a bit of vinegar to the water, it will stop the white from spreading, but I've had mixed results with this. And NO the vinegar doesn't flavor the egg.
OR if you have some small saucers that will hold an egg, just put the saucers in a large pan with a bit of water in the bottom, crack an egg into each saucer, then cover the pan to cook the egg(s). Saucers should be tall enough to keep the egg intact without allowing any water into the saucer and enough water in the pan to cook the egg(s).
Technically the 'perfect' poached egg is one that the white is fully cooked, and the yolk has just a little run to it....though I think the perfectly cooked egg is the one that is eaten no matter it's consistency.
Eggs Benedict
4 English muffins, toasted, split and buttered
8 poached eggs, directions to follow
8 slices Canadian Bacon or ham
hollandaise sauce, recipe to follow
Hollandaise Sauce
3 or 4 large egg yolks
1 T lemon juice
1/2 C butter, divided into 4-6 pieces (some recipes add the butter all at once or half at a time. I prefer to add in smaller amounts but choice is yours)
In a medium saucepan over a larger pan with water (or double boiler), whisk yolks with lemon juice over low heat. Start adding butter in whatever amounts you choose up to 1/2 C, whisking all the while till butter is melted and sauce is thickened.
Note***if eggs/sauce starts to separate and/or curdle, add 1 T. boiling water & whisk vigorously till smooth.
Assemble 2 muffin halves on each plate, top with a slice of Canadian bacon or ham, top that with poached eggs, then pour sauce over all. Serves 4.
I always make a double batch of sauce, cause I/we just love the stuff
How to poach an egg
There are egg poacher pans available, BUT if you don't have one, you can just crack the eggs into some boiling water, though the white may spread and/or become frothy. Nothing wrong with that I suppose, but not as appetizing.
I've read that if you add a bit of vinegar to the water, it will stop the white from spreading, but I've had mixed results with this. And NO the vinegar doesn't flavor the egg.
OR if you have some small saucers that will hold an egg, just put the saucers in a large pan with a bit of water in the bottom, crack an egg into each saucer, then cover the pan to cook the egg(s). Saucers should be tall enough to keep the egg intact without allowing any water into the saucer and enough water in the pan to cook the egg(s).
Technically the 'perfect' poached egg is one that the white is fully cooked, and the yolk has just a little run to it....though I think the perfectly cooked egg is the one that is eaten no matter it's consistency.