Eggs Benedict
also called benedict · eggs benny · eggs benedictine · poached eggs benedict
- Diner
- serves 2
- recipe says 20 min
- Eggs
Three ways to read this recipe
The table
| 2(split with a fork, never a knife)english muffins | toast the split muffins 2 min | stack, sauce, and eat it standing up |
| 4 slices(1/4-in thick)Canadian bacon | crisp both faces 2 min | |
| 1 tsp(5 g)unsalted butter | ||
| 4 largeeggs | poach 3 min in barely moving water | |
| 2 qt(1.9 L)water | ||
| 1 Tbs(15 mL)distilled white vinegar | ||
| 1 cup(240 mL)hollandaise | ||
| 1 Tbs(sliced)chives | ||
| 1 pinchcayenne |
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.
Pans and tools
1toast the split muffins 2 min
2crisp both faces 2 min
3poach 3 min in barely moving water
4stack, sauce, and eat it standing up
goes in with what steps 1, 2 and 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 3 min1 of 4 steps gives no time
- Needs you
- about 4 min3 steps run at once
- If you get it wrong
- Unforgiving — the hollandaise breaks if it is held hot or reheated, so it and the eggs are both made to be eaten straight away
crisp both faces 2 min
2 minneeds youfrom the start
toast the split muffins 2 min
2 minneeds youfrom the start
poach 3 min in barely moving water
3 minwalk awayfrom the start
stack, sauce, and eat it standing up
not timed3 min in
- needs you
- you can walk away
- never timed
You'll need broiler · skillet
Goes with
See how it is written
>> title: Eggs Benedict
>> category: Eggs
>> tags: eggs, hollandaise, breakfast, poached, brunch
>> counters: Diner
>> aka: benedict, eggs benny, eggs benedictine, poached eggs benedict
>> pairs-with: hollandaise, english-muffins
>> servings: 2
>> time: 20 min
>> slack: unforgiving — the hollandaise breaks if it is held hot or reheated, so it and the eggs are both made to be eaten straight away
>> step: crisp both faces 2 min
Crisp @Canadian bacon{4%slices}(1/4-in thick) in @unsalted butter{1%tsp}(5 g) in a #skillet{} over medium heat ~fry{2%min}, until the edges brown and cup slightly.
>> step: toast the split muffins 2 min
Toast @english muffins{2}(split with a fork, never a knife) cut side up under a #broiler{} ~toast{2%min}, until the torn peaks colour.
>> step: poach 3 min in barely moving water
Poach @eggs{4%large} in @water{2%qt}(1.9 L) with @distilled white vinegar{1%Tbs}(15 mL) ~poach{3%min}, in water held just below a shiver — a boil beats the whites into rags.
>> step: stack, sauce, and eat it standing up
Stack @&(~2)crisped bacon{} on @&(~3)toasted muffins{}, lift @&(~1)poached eggs{} out with a slotted spoon and blot them on a towel, then flood the lot with @hollandaise{1%cup}(240 mL) and finish with @chives{1%Tbs}(sliced) and @cayenne{1%pinch}.