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Eggs Benedict


I had a wonderful time going back to my culinary school and showing the students how I make eggs benedict. Carver Career Center offers many vocational trades and I went through the culinary program back in 2012 and at that time it was a 2 year apprenticeship. I graduated in 2014, and took written and practical exams to be a Certified Sous Chef with The American Culinary Federation. Since graduating I have owned a catering business, taught cooking classes, and started a cooking channel on YouTube.


Eggs Benedict Ingredient :

Main Recipe

English Muffin

1 tablespoon of butter

2 slices of Canadian bacon

2 poached eggs

3 to 4 tablespoons of hollandaise (below)

Chopped chives


Hollandaise

3 egg yolks

1/2 cup butter

1 tablespoon lemon juice

1 teaspoon water

1 teaspoon dijon mustard

Pinch of cayenne pepper

Pinch of white pepper

1/2s teaspoon salt


To make Hollandaise: Find a bowl that will fit sturdy on top of a pot. Fill the pot with water, about 1 inch deep, and make sure the bottom of the bowl does not touch the water. Bring the water to a simmer. Before placing the bowl on the pot whisk egg yolks, lemon juice, and water until yolks are pale in color and foamy. Then set bowl on pot and continue whisking as the steam from the water begins to cook the eggs. The eggs should begin to thicken slightly, do not overcook or the eggs will scramble. Once yolks begin to thicken start to gradually pour melted butter into the yolks whisking quickly. Continue whisking until all the butter in added. Add dijon mustard and seasoning. Remove from pot of water and use to top a wide variety of dishes from eggs benedict to vegetables and fish. To keep hollandaise warm place in a small thermos until ready to use. If hollandaise is too thick you can add a tablespoon of warm water and whisk to give a thinner consistency.


Instructions

Cut English muffin in half and toast cut side down in a skillet with a tablespoon of butter. Quick fry the bacon in same skillet about one minute on each side. Place a piece of bacon on each half of the muffin. Place a poached egg on top of the bacon. Pour hollandaise over the egg and garnish with chopped chives.


For a video tutorial, check out my YouTube channel!

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