Eggs Benedict

11 ingredients
15 steps

Ingredients

  • 16 slices bacon
  • 1 tablespoon white vinegar
  • 8 slices whole-wheat bread, toasted
  • 8 eggs
  • 3 egg yolks, whites reserved for Ham and Cheese Souffle recipe
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon Worcestershire Sauce
  • Salt
  • Pinch cayenne pepper
  • 1/2 cup butter, melted, should be hot to the touch
  • 1 tablespoon chopped fresh parsley leaves

Directions

  1. 1
    Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
  2. 2
    Arrange 8 slices of bacon on each tray and bake until brown and crispy, about 12 to 15 minutes.
  3. 3
    Fill a large deep-sided skillet 3/4 of the way up with water.
  4. 4
    Bring to a light simmer over low heat and add the vinegar.
  5. 5
    Using a 3 1/2-inch biscuit cutter, cut out rounds from the center of each piece of toast.
  6. 6
    (Reserve the crust for the Round 2 recipe Savory Bread Pudding with Ham).
  7. 7
    Crack the eggs, 1 at a time, into a small dish or ramekin and slide each into the lightly simmering water.
  8. 8
    Fan the egg white over the yolk with a slotted spoon if it begins to spread.
  9. 9
    Poach the eggs until the white is set but yolk is still runny in the middle, about 2 to 3 minutes, Remove the eggs to a towel lined plate to drain.
  10. 10
    In a blender, combine the egg yolks, lemon juice, Worcestershire sauce, cayenne and a pinch of salt.
  11. 11
    Blend to combine, then turn the blender on and slowly pour the melted butter through the hole in the blender lid.
  12. 12
    Put 2 slices of toast on each plate.
  13. 13
    Break the bacon strips in half and place 4 halves on each toast round, then top with a poached egg.
  14. 14
    Slowly pour the hollandaise over the top.
  15. 15
    Sprinkle each with chopped parsley and serve.

Products Matching These Ingredients

More Recipes to Try