Eggs Benedict " Benny" Weekend Brunch | Christine Cushing

Eggs Benedict "Benny" are a favourite on any brunch menu and I show you all the tips and tricks on how to master them at home. From how to poach the perfect egg , to making hollandaise from scratch and using the 'Real' Canadian Bacon. We call it back bacon. FULL RECIPE BELOW.

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RECIPE: EGGS BENEDICT

4 cups water (1 Litre)
1 tbsp. white vinegar (15 ml)
4 large eggs
Hollandaise sauce
1/3 cup , clarified melted butter (80 ml)
2 yolks
1 Tbsp water (15 ml)
Salt and pepper to taste
Grated zest and Juice of ½ lemon or to taste
4 slices Back bacon- Canadian Bacon
2 English muffins , toasted
Salad , orange wedges, optional
Cracked black pepper and paprika to taste

Preheat oven to 350 D. NOTE : If making more than 6 eggs, poach the eggs first and just before serving , immerse them again into hot water to warm slightly.

Fry the back bacon in a medium skillet over high heat for 3/ minutes per side ( if you want some crispy edges). Alternatively place on a parchment lined baking sheet and bake in oven for about 10 minutes, until fully cooked. Keep warm.

Meanwhile, prepare the hollandaise sauce. In a stainless steel bowl over a small pot of just simmering water whisk together the egg yolks and water until fluffy and lemon yellow coloured, about 3-4 minutes. In a gentle stream while whisking vigorously, pour in the melted clarified butter until mixture is thick and you can see a ribbon trail. Turn heat off and whisk in lemon juice and zest and season with salt and pepper to taste. Keep warm over the hot water , off the heat.

Best way to keep warm for longer than 20 minutes is in a hot thermos.

Fill a medium saucepan with 3 inches water and stir in vinegar (to help whites coagulate faster).

Bring water to a boil over medium low heat with water at a gentle simmer. Break each egg in separate small bowls to help pour them into water for poaching. Using a wooden spoon or whisk, gently swirl the water in a circular motion and pour one egg in at a time. Poach eggs at a bare simmer 3 minutes for medium cooked eggs, or until whites are firm but yolks are still runny. Transfer eggs as cooked with a slotted spoon to kitchen towel or paper towel to drain and season with salt and pepper.

To assemble, cut open biscuits horizontally and place a slice of bacon on each half. Place a warm poached egg on top and spoon over the warm hollandaise sauce. Sprinkle with paprika to taste. Serve with salad and orange wedges, if desired.

Serves 2

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