Jade Amiotte's Eggs Benedict with Homemade Hollandaise Sauce
Why I Love This Recipe
This is an easy and delicious recipe that the whole family will love! It takes little to no time to make, but it tastes like it was made by a gourmet chef!
Ingredients You'll Need
2 English muffins
4 large eggs
4 slices of Canadian bacon
4 tablespoons of butter
4 egg yolks
1-2 tablespoons lime juice
1 tablespoon heavy whipping cream
Salt and pepper to taste
Optional: A splash of vinegar
POACHING THE EGGS
Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce the heat until it reaches a simmer.
Optional: Add a little splash of vinegar to the water (it helps the egg white stay together once it is in the water).
Crack one egg into a small cup (I use a measuring cup). Lower the egg into the simmering water, gently easing it out of the cup.
Cook the egg in simmering water for about 3-5 minutes, depending on how soft you want your egg yolk. Then remove the poached egg with a slotted spoon.
Tip: It is not abnormal to see white foam forming at the top of the water while poaching an egg. You can simply skim the foam off the water with a spoon.
Melt the butter in a small saucepan. In a separate bowl, beat the egg yolks and mix in the lime juice, whipping cream, salt, and pepper.
Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process, adding a spoonful at a time of hot butter to the egg mixture (adding the butter slowly a spoonful at a time will temper the eggs and make sure they don't curdle).
Once the butter has incorporated, pour the mixture back into the saucepan and cook on low heat, stirring constantly for just 20-30 seconds. Remove from heat and set aside.
Separate your English muffins into halves and place a slice of Canadian bacon onto each half.
Place a poached egg on each muffin and top with Hollandaise sauce. Enjoy!