Eggs Benedict Recipe - Laura Vitale - Laura in the Kitchen Episode 387

Canadian bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is often more affordable.

hollandaise sauce

🥗Healthier: avocado sauce

💰Cheaper: mayonnaise

Avocado sauce is nutritious, while mayonnaise is a budget-friendly alternative.

Prepare two pots: one with an inch of water over low heat, simmering, and another filled halfway with water, brought to a slow boil for poaching eggs.

In a small bowl, combine egg yolks and a squeeze of lemon, whisk until pale in color.

Place the bowl over the simmering water and slowly stream in melted butter while constantly whisking to emulsify.

Continue whisking until the mixture thickens and forms a figure eight motion, indicating the hollandaise sauce is ready.

If the sauce is too thick, add a teaspoon of hot simmering water until the desired consistency is achieved.

Season the hollandaise sauce with salt and a sprinkle of cayenne pepper, then set aside.

Crack eggs individually into small bowls to avoid breaking them directly into the boiling water.

Add a little white distilled vinegar to the boiling water, then create a whirlpool effect with a spoon and drop in the egg.

Let the eggs poach for three minutes.

Rub butter in a large skillet, then add English muffins cut side down to toast until golden brown.

After toasting, remove the English muffins and add Canadian bacon to the skillet, cooking for 10 to 15 seconds on each side until colored.

Remove poached eggs with a slotted spoon and place them on a paper towel-lined plate to absorb excess liquid.

Thin out the hollandaise sauce with warm water if needed before plating.

To plate, place one piece of English muffin, a piece of Canadian bacon, and a poached egg on top, then drizzle with hollandaise sauce.

Season the poached egg with salt and adjust cooking time for eggs based on desired doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens