Eggs Benedict Recipe: How to Make Eggs Benedict: Di Kometa-Dishin' With Di # 138

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon reduces fat while ham is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is heart-healthy, while margarine is cost-effective.

egg yolks

🥗Healthier: avocado

💰Cheaper: silken tofu

Avocado provides healthy fats, and tofu is a budget-friendly alternative.

Hollandaise sauce

🥗Healthier: Greek yogurt sauce

💰Cheaper: cream sauce

Greek yogurt is lower in calories and cream sauce can be made with pantry staples.

Get a saucepan with about an inch of water on the burner.

Prepare a bowl that fits over the saucepan without touching the water.

Gather a balloon whisk and a spatula for making hollandaise sauce.

Fill a skillet about 2/3 with water for poaching eggs.

Have paper towels ready for draining the poached eggs and a slotted spoon for removal.

Prepare another skillet for cooking Canadian bacon.

Melt unsalted butter in a small saucepan over low to medium heat.

Heat the water in the saucepan until it simmers with small bubbles.

Place the bowl over the saucepan, add egg yolks and lemon juice, and whisk until thick and pale.

If the water boils, remove the bowl to prevent scrambling the eggs.

Gradually pour in melted butter while whisking for 3 to 5 minutes until thickened.

Add a few drops of hot chili sauce, Worcestershire sauce, and salt to the hollandaise sauce and whisk until combined.

Cover the hollandaise sauce to keep warm.

Heat the skillet over medium-low heat and melt a bit of butter.

Cook Canadian bacon for about 2 minutes on each side until slightly singed, then set aside.

Slice the English muffins in half and toast them.

For poaching eggs, heat the water in the skillet until it reaches a low boil, then add 1 teaspoon of white vinegar and salt.

Break eggs into small bowls and create a whirlpool in the water with a spoon or spatula before gently releasing the eggs.

Set a timer for no more than 3 minutes for the eggs to cook.

Toast the English muffins while the eggs are cooking.

Use a slotted spoon to remove the poached eggs from the water and drain on paper towels.

If the hollandaise sauce thickened too much, whisk in a couple teaspoons of water from the pot used to cook it.

Assemble the dish by placing an English muffin on a plate, adding butter if desired, then top with Canadian bacon, poached egg, salt, and freshly ground black pepper.

Generously spoon hollandaise sauce over the top of the assembled dish.

Cooking Techniques

Equipment Needed

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Dietary

Allergens