Eggs Benedict with Shortcut Hollandaise
By Daniel Seidman
Yields:
1
Total Time:
15 mins
Jump to recipeYour favorite benny just got a serious upgrade.
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Ingredients
- 2 Tbsp. white vinegar
- 1 egg + 3 egg yolks
- 1 Tbsp. lemon juice
- 1/2 cup (1 stick) butter plus 1 tbsp. butter, melted
- Pinch of cayenne
- kosher salt
- Black pepper
- 2 slices back bacon
- 1 English muffin
- Chives, chopped for garnish
Directions
- Step 1Bring large pot of water to boil and add in vinegar. Reduce heat so water is at gentle simmer. Crack egg into small bowl and carefully pour it into simmering water. Poach egg for 3 minutes and remove with slotted spoon.
- Step 2To make hollandaise, add 3 egg yolks and lemon juice to blender. Pulse to combine. Set blender to low and slowly add all melted butter while it is running*. Continue to blend until sauce is thick and frothy. Add pinch of cayenne and season with salt and pepper. If sauce is too thick, add warm water 1 tsp. at a time to loosen it.
- Step 3Fry back bacon on medium high heat for 2 to 3 minutes per side until beginning to brown.
- Step 4To build sandwich, toast and butter English muffin. Place back bacon on bottom half then top with poached egg and drizzle with hollandaise. Garnish with chopped chives and top with other half of the English muffin
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