Easy Eggs Benedict
Easy Eggs Benedict with Applewood Smoked Bacon is a delightful addition to any breakfast or brunch menu. This classic dish, with its rich hollandaise sauce and perfectly poached eggs, pairs wonderfully with the smoky, savory flavor of Applewood bacon. Elevate your morning meals with this elegant and delicious combination!
With Applewood Smoked Bacon
Benedict Eggs with Applewood Smoked Bacon
Ingredients:
4 slices of applewood smoked bacon (or thick cut bacon of your choice)
For the White Wine Reduction:
1/2 shallot, finely diced
1 oz clarified butter (or 1 oz regular butter)
1/4 cup white wine
For the Hollandaise Sauce:
4 egg yolks
1 1/2 teaspoons of white wine reduction (from the step above)
8 oz clarified butter (or whole butter as an alternative)
Juice of 1/2 lemon
Hot sauce (to taste)
2 pinches of salt (to taste)
For Assembling:
1 oversized English muffin, split and toasted
4 poached eggs
Chopped chives (for garnish)
1 tablespoon white distilled vinegar (for poaching eggs)
Method of Preparation:
1. Prepare the Bacon:
Preheat your toaster oven to 375°F (190°C).
Arrange the bacon slices on a baking sheet, ensuring they don’t overlap.
Cook for approximately 21 minutes, or until they reach a crispy texture.
Once done, set aside.
2. Make the White Wine Reduction:
Heat 1 oz of clarified butter (or regular butter) in a pan over medium heat.
Add finely diced shallot and sauté until translucent, about 1-2 minutes.
Pour in 1/4 cup of white wine and reduce the mixture until approximately 1 1/2 tablespoons of liquid remains.
Strain the reduction through a fine mesh strainer and set aside.
3. Prepare the Hollandaise Sauce:
Separate the yolks from 4 eggs and place them in a heatproof bowl.
Create a double boiler by placing the bowl over a pot with a small amount of simmering water.
Add 1 1/2 teaspoons of the white wine reduction to the egg yolks.
Gently whisk the yolks over the simmering water until they begin to thicken, being careful not to let them cook.
Gradually drizzle in 8 oz of clarified butter (or whole butter), whisking continuously until the sauce becomes thick and creamy.
Season with lemon juice, hot sauce, and salt to taste. Mix well.
Note: If using whole butter, follow the same method; the sauce may not be as thick and creamy as with clarified butter.
4. Poach the Eggs:
Fill a pot with about 1 1/2 quarts of water and add 1 tablespoon of white distilled vinegar.
Bring the water to a gentle simmer.
Create a vortex in the water using a spoon and gently drop each egg into the center of the whirlpool.
Poach the eggs for 4-5 minutes until the whites are set but the yolks remain soft.
If preparing ahead, cool the poached eggs in a bowl of cold water.
To reheat, place them in simmering water for 15-30 seconds.
5. Assemble the Eggs Benedict:
Place the toasted English muffin halves on serving plates.
Break the bacon slices to fit the muffin halves and arrange them on top.
Gently place a poached egg on each muffin half.
Generously spoon the hollandaise sauce over the eggs.
Garnish with chopped chives for a touch of freshness.
