Maximum Living Eggs Benedict
Eggs Benedict is a classic brunch dish that most people only order out, but never make at home. Be careful, because if you master this recipe, your friends and family might beg for you to make them breakfast every weekend for all eternity.
4 pieces of Canadian bacon
2 tablespoons chopped parsley, for garnish
2 teaspoons white or rice vinegar
2 English muffins
10 Tablespoons unsalted butter
3 egg yolks
1 Tablespoons lemon juice
1/2 teaspoon salt
Dash of cayenne or tabasco
On medium heat fry Canadian bacon in pan, turning until both sides are browned.
Then remove Canadian bacon and set on a paper towel on a plate and dab to remove any excess grease.
While you are cooking the Canadian bacon bring a large saucepan 2/3rds full of water to boil, add vinegar then turn down heat to simmer.
(One easy way to make the Hollandaise sauce is in a blender.)
Melt 10 tablespoons unsalted butter and set aside.
In the blender add 3 egg yolks, 1 tablespoon lemon juice, ½ teaspoon salt and blend on medium speed until eggs are lighter in color, approximately 30 seconds.
Bring blender speed down to the low speed and slowly pour in the hot melted butter, add more lemon juice and or salt to taste, set aside.
Next crack your eggs one at a time into a small bowl and gently slide them one at a time into your saucepan of simmering water. Only add each egg after the previous egg starts to solidify.
After all eggs are added turn off heat, cover pan and let simmer for 4 minutes.
Toast your English muffins, butter and arrange on platter.
Assemble your eggs benedict by placing one slice of Canadian bacon on top of English muffin buttered side, add one poached egg on top of Canadian bacon then pour hollandaise sauce over. Sprinkle top with parsley and serve.