Eggs Benedict

Eggs Benedict

                Ingredients        Yield: 4 Two Egg Servings

• 4 English Muffins, sliced
• 8 Eggs
• 8 Bacon, slices                                                              (Peameal bacon for classical version)
• 500ml (2c)  Hollandaise Sauce

                Instructions

1. Cook bacon to desired texture and doneness.
2. Toast English muffins in remaining bacon fat.
3. Keep both warm in a low temperature oven until ready until assemble.
4. Decide on desired method to cook your eggs traditionally they are poached.
5. For traditional poaching bring water to a simmer. Add 15ml (1Tbsp) of vinegar per litre of water.
6. Crack egg(s) into a separate bowl and gently drop into the simmering water. Cook for 3-5 minutes for a runny yolk. remove from water with a slotted spoon and drain on paper towel. (To cook sous vide bring water bath to 75 degrees Celsius [167 Fahrenheit]. Drop whole egg in its shell in the water bath gently and secure it in a place so it will not move too much. Cook for 13 minutes, remove and shock in cold water for 1-2 minutes. Crack egg on paper towel to drain.) Be gentle with poached eggs.
7.  To plate: place English muffins on plates, next add 1 slice of bacon per half. Then gently place egg on top and spoon Hollandaise sauce over top to coat each egg.

Check out the video!!
https://youtu.be/m8_b7ITy3fY

Learn how to make Hollandaise here!
http://www.youtube.com/watch?v=Gumv3FfruzA