Eggs Benedict

Ingredients

Ingredient	Amount per serving
Butter	~1 tbsp
English Muffins	1
Bacon *	See below
Eggs *	2 (poached)
Hollandaise *	2-3 tbsp
Basil	~2 leaves

Concepts and Caveats

• Bacon is a complicated term. I’d recommend using Canadian bacon or back bacon.
• See my recipe on poaching eggs. As such more hardware than listed below is required.
• See my recipe for Hollandaise. As such more hardware than listed below is required.
• The hard part of Eggs Benedict is getting everything ready at the same time.
  • I’d recommend making the Hollandaise first, and keeping it warm in a thermos, or over a boiler on very low heat.
  • Poach the eggs 2 at a time, while performing the steps below.
• I like to toast the English muffin in the same pan as the bacon. This allows it to soak up some butter and flavor from the bacon.

Hardware

• Skillet ~12-inch
• Knife and cutting board

Mise En Place

• Ensure the bacon is thickly sliced.
• Chop the basil.
• Split the English muffin in half.

Directions

• Melt the butter in the skillet.
• Add the bacon to the pan. Add the muffin inside-down.
• After 2-3 minutes, flip the bacon and muffin.
• After another 2-3 minutes, move the muffin to a plate.
• Place the bacon on top of the muffin.
• Place one egg on each muffin/bacon base.
• Pour 2-3 tablespoons of hollandaise over the muffin/bacon/egg base.
• Sprinkle the chopped basil over each and serve.