Eggs Benedict

Eggs Benedict

Jenn and Jill challenged The Daring Cooks to learn to perfect the technique of poaching an egg for the December 2010 Daring Cooks’ Challenge. They chose an Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Total time: 1 hour

4 eggs
2 English muffins
4 slices of Canadian bacon/back bacon (or plain bacon if you prefer)
Salt and vinegar (for poaching)
Hollandaise Sauce
Chives, for garnish

1. Fill a medium saucepan halfway with water and bring to a simmer.
2. Add salt and a splash of vinegar (any kind will do). I added about a tablespoon of vinegar to my small saucepan (about 3 cups of water/720 ml of water), but you may need more if you’re using a larger pan with more water.
3. Crack eggs directly into the very gently simmering water (or crack first into a bowl and gently drop into the water), making sure they’re separated. Cook for 3 minutes for a viscous but still runny yolk.
4. While waiting for the eggs, quickly fry the Canadian/back bacon and toast your English muffin.
5. Top each half of English muffin with a piece of bacon. Remove the eggs with a slotted spoon, draining well, and place on top of the bacon. Top with hollandaise and chopped chives.

Poached Egg on Eggs Benedict