A delightful twist on the classic Eggs Benedict featuring poached eggs on toasted bread with crispy bacon, topped with a smooth hollandaise sauce.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Bring a pot of water to a gentle simmer.
Crack each egg into a small bowl and gently slide it into the water.
Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain runny.
Remove the eggs with a slotted spoon and set aside.
Cook the bacon in a skillet over medium heat until crispy. Remove and drain on paper towels.
Toast the bread slices until golden brown.
Melt the butter in a saucepan over low heat.
In a blender, combine egg yolks and lemon juice. Blend until the mixture lightens in color.
Slowly drizzle in the melted butter while blending until the sauce thickens.
Season with salt and cayenne pepper.
Place a slice of toasted bread on each plate.
Top each slice with crispy bacon and a poached egg.
Drizzle with hollandaise sauce and serve immediately.
Ensure the water is at a gentle simmer, not a rolling boil, for perfect poached eggs.
Use fresh eggs for the best poaching results.
If the hollandaise sauce is too thick, add a teaspoon of warm water to thin it out.
Can I use a different type of bread?
Yes, you can use any bread of your choice, such as English muffins or sourdough.
How do I know when the poached eggs are done?
The whites should be set, and the yolks should remain runny. This usually takes about 3-4 minutes.
Can I make the hollandaise sauce ahead of time?
Hollandaise sauce is best served fresh, but you can keep it warm for a short period over a double boiler.
What can I use instead of bacon?
You can substitute bacon with ham or smoked salmon for a different flavor.
Is there a vegetarian option?
Yes, simply omit the bacon or replace it with a vegetarian alternative.
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