Eggs Benedict (The Best)
Eggs Benedict (The Best)
Ingredients
- 3 tbsp (45 ml) water
- 1 tbsp (15 ml) white wine vinegar
- 3 egg yolks
- 3/4 cup (180 ml) unsalted butter, melted
- Salt and pepper
- 1 tbsp (15 ml) white vinegar
- 8 eggs
- 8 slices Canadian bacon or smoked ham
- 2 tbsp salted or unsalted butter
- 1 tsp (5 ml) maple syrup
- 4 English muffins, halved
- 4 slices crispy bacon, finely chopped
- 1 tbsp chives, finely chopped
Instructions
- In a bowl ready for a double boiler, off the heat, whisk together the water, white wine vinegar and egg yolks. Place over simmering water and whisk until the texture becomes thick and frothy. Do not overcook the mixture so as not to scramble the egg yolks.
- Remove the bowl from the double boiler. Off the heat, drizzle in the melted butter, whisking constantly. Season with salt and pepper. Cover with plastic wrap directly on the surface of the sauce. Keep warm.
Eggs Benedict (The Best)