Egg Benedict Recipe

Egg Benedict Recipe consists of English muffin topped with bacon and poached eggs, assembled delightfully to make a really delicious Appetizer. This is an quick and easy Egg Benedict recipe. I have always loved this Egg Benedict Recipe as it totally satisfies your appetite, it's really delicious, yummy and it cooks really fast.

Here is Egg Benedict Recipe:

Ingredients

8 Eggs
4 egg Yolks
4 English Muffins, split into half
1/8 tsp Worcestershire sauce
8 strips Canadian-style Bacon
3 1/2 tbsp Lemon juice
1 pinch ground white Pepper
1 tbsp Water
1 cup Butter, melted
2 tbsp Butter, softened
1/4 tsp Salt
1 tsp Distilled White vinegar

Procedure:

Hollandaise Sauce Procedure:

Fill the bottom of a double boiler part-way with water and make sure that water does not touch the top pan.
Let the water simmer gently. Whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon of water in the top of double boiler .
Add the melted butter to egg yolk mixture slowly, 1 or 2 tbsp at a time and whisk the mixture constantly.
If hollandaise becomes too thick, add a little of hot water.
After adding all the butter, whisk in the salt and remove heat.
Cover the pan to keep the Hollandaise sauce warm.

Poached Eggs Procedure:

Preheat oven on broiler setting.
Fill a large saucepan with 3 inches of water and let simmer gently, then add vinegar.
Carefully break eggs into simmering water, and Cook for 2 1/2 to 3 minutes.
Yolks should still be soft in center.
Carefully take eggs out from the water with a slotted spoon and set on a warm plate

While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and put a slice of browned bacon on the top followed by one poached egg.
Put 2 muffins on each plate and drizzle with hollandaise sauce.
Garnish with chopped chives and serve immediately.