Egg Benedict with a twist

Makes 4 egg Benedict (serves 2)

Note 

Hollandaise is very heat sensitive

Eg. If doing by window that allows cold air in can break the sauce

if hollandaise separates you can fix

Crack an egg into another bowl that will fit over poaching water pot

Mix egg well

Add separated hollandaise mixture slowly to egg in bowl rover poaching water following same procedure adding slowly 

Follow steps for making hollandaise below

Ingredients

4 eggs + 1 for making hollandaise + 1 egg in case sauce seperates

1lb. butter melted

1/4 cup oil

2 cups white wine

1 onion medium dice

1 tbsp. black pepper

Juice of one lemon

2 English muffins toasted

4 tbsp. cream cheese

4 slices peameal bacon 

Salt and pepper to taste for finishing hollandaise 

3 tbsp. vinegar for poaching eggs

Preparation of white wine reduction

In pot add white wine and 1 tbsp. cracked black pepper cook on high heat for 5 minutes until you have two tbsp. of liquid ( strain thru sieve and keep liquid reduction) you can do ahead of time

Cook bacon until browned on each side approximately 2 minutes on hot pan

(I use a cast iron griddle) 

Bottom of egg Benedict preparation do 1/2 hour ahead of time

Toast English muffins

Top English muffins with cream cheese

Top with cooked peameal bacon

Place cream cheese and bacon topped English muffins on tray off to side 

Put water in a pot that you can place a bowl on like a double boiler ( bowl to make hollandaise in)

 

Heating cream cheese and peameal bacon topped English muffins

 

When you start to boil water for poaching eggs place cream cheese, bacon topped English muffins tray in oven set to 200 F ( preheat oven)

Bowl for hollandaise preparation (do before you start poaching eggs)

In bowl add 1 egg, whisk until foamy

Add strained white wine reduction made with onions, wine and cracked pepper

Add juice of 1 lemon and mix well

Poached egg preparation

Have tray lined with kitchen towel to be used to dry poached eggs

Add vinegar to water and bring to boil

Turn water down to simmer 

Add eggs to water to poach and then turn water off 

Place bowl for hollandaise preparation on top of pot poached eggs are in

Slowly Add 1 cup melted butter (skimming butter from top avoiding the milk solids on bottom) this should take 1 minute (adding butter to fast will cause sauce to separate)

Mix butter into bowl stirring constantly 

Add another cup of melted butter

Add 1/4 cup of oil stirring constantly 

Remove bowl 

Continue to add melted butter until finished constantly stirring

Add salt and pepper to taste

 Finishing egg Benedict  

Remove eggs from poaching water and place on kitchen towel lined tray

Place poached egg on top of cream cheese bacon topped English muffin

Top with hollandaise 

Serve immediately 

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