I Finally Made Eggs Benedict And Didn't Completely Screw It Up!

Our favorite brunch spot for Eggs Benedict closed a couple weeks ago, so I thought I'd try my hand at it. At first I just made poached eggs with some english muffins. The next time I tried it out I added the canadian bacon and hollandaise sauce, but he sauce didn't turn out quite right.
I had the heat up a little too high and accidentally cooked the yolks, oops. Sooo, I tried again today and it was a success!
























It is a bit time consuming, but hopefully after making it a couple more times, the process will become a little smoother.

Some of the utensils you'll need are a big pot to make the poached eggs, a little frying pan to heat up the bacon, a stainless steel bowl and a saucepan to simmer some water for the sauce, a couple ramekins for egg poaching and a whisk.

The ingredients you'll need are pretty simplistic (makes 8 little benedicts):
4 egg yolks
8 eggs
1 tbsp. freshly squeezed lemon
1/2 c. unsalted butter, melted (1 stick)
pinch cayenne
pinch salt
8 slices of canadian bacon
4 english muffins
1/4 c. white vinegar (poaches the egg faster so it doesn't spread in the water)

I started out by making the hollandaise sauce. First melt the butter in the microwave, then start the sauce by separating the egg yolk, over a bowl crack the egg in half and go back and forth with the yolk until the egg whites have fallen off the yolk into the bowl and add the yolks to the stainless steel bowl.










Whisk the egg yolks and lemon juice together until fluffy then move over to the saucepan with simmering water (not boiling). Whisk in the stainless steel bowl vigorously over the simmering saucepan and slowly add melted butter until nice and frothy. Remove from heat and whisk in salt and cayenne pepper. When the sauce is it done, you can keep it warm for a half an hour and even then if it starts to thicken, just whisk in a couple drops of warm water.












Now for the rest of the eggs benedict. Poaching eggs is waaay easier than I thought it was going to be. Get your big pot boiling, add 1/4 c. white wine., not crazy boiling, just a good amount of bubbles. Put an egg in each ramekin and slowly slide into the water. I wouldn't cook more than two at a time. After about a minute and a half, if they need to be reshaped, use a slotted spoon to shape it back together, cook another 2-3 minutes depending on how runny you like your yolk, four minutes if you like it hard. Start toasting the english muffins, and heating up the bacon now, so everything comes together at the same time. Set eggs on a towl as they come out, cause they will be really wet when they come out.

Get ready for plating; muffin, bacon, egg and then topped with hollandaise sauce. Next time I think I'll try adding some chipotle peppers to the sauce!