I love eggs benedict. Love. I’d be lying if I said one of the main reasons why I started making homemade English muffins was to be able to make Eggs Benedict. Even better, it’s a perfect excuse for a brunch with my studly husband.
I know a traditional eggs benny has Canadian bacon, but I opted for a thick cut peppered bacon. Also, I wanted to add a touch of eggs florentine by adding spinach. Therefore, Dan dubbed it Eggs Benetine.
First, the hollandaise. The creamy, buttery, artery clogging deliciousness…
Oh, and the bacon. Mmm, bacon.
Then 4 egg yolks ‘vigorously’ whisked with some fresh squeezed lemon.
Meanwhile, Dan sauteed some fresh spinach and garlic.
Then we finished the hollandaise in a double boiler, but with the water not at boiling and instead at a simmer. While whisking, I slowly added a half a cup of melted butter until thick and creamy. Once all the butter was mixed in, I removed it from the heat and added a good pinch of cayenne and salt.
And by this time, the eggs were almost done poaching…
…and the bacon was done…and the English muffins were done toasting in the oven…
…and the spinach was done, and the eggs were done… eeeeeee!
Mine were not nearly as pretty and put together as Dan’s (think, first pancakes), but with a couple of mimosas, sitting watching the rain, it was an amazing brunch. Tomorrow, I’ll go for a run. Maybe.
Eggs Benedict (Benetine)
- English Muffins split and toasted
- 4 egg yolks
- 1 Tablespoon of fresh lemon juice
- 1/2 cup of butter
- salt to taste
- cayenne to taste
- 2 cups of fresh spinach
- 2 cloves of garlic
- 2 teaspoons of vinegar (white or rice)
- 4 slices of thick cut bacon
Sauté the spinach with garlic and olive oil, toast the English muffins, and put the bacon onto griddle or in pan to cook until crispy.
Hollandaise Sauce (by Tyler Florence)
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Fill a pan half full of water. Add vinegar to the cooking water. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Remove from heat, cover, and let cook for 4 minutes. Remove with a slotted spoon, allowing the egg to drain. To assemble: Break a slice of bacon in half for each muffin half, add sauteed spinach, followed by a poached egg. Spoon hollandaise sauce over the eggs.