Classic Eggs Benedict | How to Make Hollandaise Sauce & Poached Eggs | The Domestic Geek

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Learn how to make poached eggs & foolproof hollandaise sauce for perfect Eggs Benedict!
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Eggs Benedict
Classic Eggs Benedict
4 English muffin, toasted
8 slices peameal bacon, cooked
8 poached eggs

Hollandaise Sauce
½ cup unsalted butter
3 egg yolks
1 tbsp lemon juice
1 tbsp warm water
salt and pepper to taste
cayenne pepper to taste

For the Hollandaise sauce:
In a small sauce pan, melt your butter.
Use a spoon to skim excess milk solids from the top of the butter.
Set melted butter aside.
In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
Whisk the egg mixture constantly until it begins to thicken, about two minutes.
Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
Carefully remove bowl from heat.
Season with salt, pepper and a sprinkle of cayenne.

*Notes:
If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.

Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
To minimize the risk of food-borne illness, use pasteurized eggs.

For the poached eggs:
Fill a large, deep pot with about three inches of water.
Bring the water to a simmer, with the bubbles just breaking the surface.
Reduce the heat to low.
Place a fine mesh sieve over a bowl.
Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds.
Gently roll the egg of the sieve and into a small bowl or ramekin.
Repeat with all of the eggs, placing each into its own individual bowl.
Gently roll each egg into water, getting as close to the water's surface as possible.
Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING!
After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
Serve immediately.

To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.

For the Eggs Benedict:
Place your toasted English muffin cut side up on a plate.
Place one piece of Canadian bacon on each half.
Place one poached egg on each half.
Top with Hollandaise sauce.
Garnish with fresh herbs and serve immediately.

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