Eggs Benedict
I recently had my coworkers over for brunch featuring these tasty and complicated beauties. I would not recommend making these for a brunch party, however, because poaching eggs is best done one at a time.
Ingredients:
English muffins
Butter
Spinach
Garlic
Olive oil
Bacon
Eggs
White vinegar
3 egg yolks
3/4 cup butter
1 1/2 tsp lemon juice
1/4 tsp cayenne
1/4 tsp paprika
Salt
Pepper
Chives, finely chopped
Directions:
Make the hollandaise. Melt the 3/4 cup of butter. Let cool slightly.
Whisk the egg yolks until lightly mixed (like break the yolks).
Slowly (and I mean slowly) pour the melted butter into the yolks, whisking constantly. You don’t want to pour the hot butter in too quickly or it will scramble the eggs.
Add the lemon, cayenne, paprika, salt, and pepper. Set aside.
Cook the bacon.
Mince the garlic and sauté in olive oil until golden. Add the spinach and cook down.
Toast the English muffins and butter.
Boil water with about a 1/4 cup of white vinegar. The vinegar helps set the egg whites when you poach. Bring the temperature down until just below bubbling.
Crack the eggs over a mesh sieve so that the loose whites fall away. Transfer to a little measuring cup, making it easier to pour into the water.
Use a spoon to swirl the water until a vortex forms. Gently drop the egg from the measuring cup into the center of the vortex.
Cook for 2-3 minutes and remove with a slotted spoon. Place on a paper towel to dry. The whites should be cooked, but the middle still soft.
Assemble. English muffin, then spinach, then bacon, then egg, then hollandaise sauce, then sprinkle with chives.