America s Test Kitchen Eggs Benedict Recipe
America's Test Kitchen Eggs Benedict Recipe
Eggs Benedict is a classic breakfast recipe. It's a dish made up of poached eggs, Canadian bacon, and hollandaise sauce all served on an English muffin. It's a delicious, indulgent breakfast that is sure to satisfy. America's Test Kitchen has perfected their version of this classic recipe and it's sure to be a hit.
Ingredients:
- 4 English muffins, split
- 8 slices Canadian bacon
- 8 large eggs
- Kosher salt and freshly ground black pepper
- 4 tablespoons white vinegar
- 1/2 cup (1 stick) unsalted butter
- 4 large egg yolks
- 1 tablespoon freshly squeezed lemon juice
- Dash of ground cayenne pepper
Instructions:
1. Preheat the oven to 375°F. Place the English muffins on a baking sheet and bake until lightly toasted, about 8 minutes. Set aside.
2. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook until heated through and lightly browned, about 3 minutes. Transfer to a plate and set aside.
3. Fill a large saucepan with 2 inches of water and bring to a simmer over medium-high heat. Add 1 tablespoon of the vinegar. Crack 4 of the eggs into a small bowl and gently slide them into the simmering water. Repeat with the remaining 4 eggs. Reduce the heat to medium-low, cover the pan, and poach the eggs until the whites are set and the yolks are still soft, about 3 minutes. Use a slotted spoon to transfer the eggs to a paper towel-lined plate.
4. Meanwhile, melt the butter in a medium saucepan over medium-low heat; keep warm. In a medium bowl, whisk together the egg yolks, remaining 3 tablespoons vinegar, lemon juice, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Set the bowl in the saucepan of melted butter and cook, whisking constantly, until the mixture is thickened and doubled in volume, about 3 minutes. Remove the bowl from the heat and whisk in the warm butter until fully incorporated. Season with salt and pepper to taste.
5. To assemble the Eggs Benedict, place 2 muffin halves on each plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Drizzle the Hollandaise sauce over the eggs and season with salt and pepper to taste. Serve immediately.
Nutrition:
Per Serving (2-half muffins): Calories: 494, Fat: 33 g, Protein: 21 g, Carbohydrates: 26 g, Fiber: 2 g, Sugar: 2 g, Sodium: 806 mg, Cholesterol: 367 mg.
