How To Poach an Egg and Make Perfect Eggs Benedict | You Can Cook That | Allrecipes.com

canadian bacon

🥗Healthier: smoked turkey

💰Cheaper: ham

Smoked turkey reduces calories while maintaining flavor.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce provides creaminess with healthier fats.

Start by poaching the egg in simmering water.

Use fresh eggs to keep the yolk standing up nicely.

Add 2 teaspoons of white vinegar to the simmering water to help the whites coagulate.

Season the water with a little bit of salt.

Crack the eggs into smaller bowls for easier transfer into the water.

Wait for tiny bubbles to break the surface of the water to know it's ready.

Lower the egg into the water and leave it undisturbed for about 3 minutes.

Check the whites with a slotted spoon; if not done, give it another 30 seconds to a minute.

Drain the poached eggs on a paper towel-lined plate to avoid watery toast.

To make hollandaise, separate the egg yolks and place them in a mixing bowl.

Melt 10 tablespoons of butter in the microwave.

Add 1 teaspoon of lemon juice to the egg yolks and whisk until they double in volume and lighten in color.

Set up a double boiler by placing a heatproof bowl over a pot of simmering water.

Whisk the egg yolks on the double boiler to gently cook them without scrambling.

Drizzle in the warm melted butter slowly, starting with a little at a time.

If the sauce gets too thick, add more lemon juice or water to thin it out.

Season the hollandaise with salt and cayenne pepper, or fresh herbs if desired.

Toast the English muffin and butter it.

Brown 2 slices of Canadian bacon in a skillet.

Assemble by placing the Canadian bacon on the toasted muffin, followed by the poached egg, and top with hollandaise sauce.

If the hollandaise has cooled, reheat it briefly on the double boiler before serving.

Cooking Techniques

Equipment Needed

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