The food lab better home cooking through science ( PDFDrive ) 126
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EGGSBENEDICT
SERVES2TO4
2tablespoonskoshersalt
2teaspoonsvegetableoil
4slicesCanadianbaconorthick-cutham
4largeeggs
2Englishmuffins,split,toasted,andbuttered
1recipeFoolproofHollandaise(here),keptwarm
Dashofcayennepepper(optional)
Mincedfreshparsleyorchives(optional)
1.Combine3quartswaterandthesaltinalargesaucepan
andbringtoaboiloverhighheat.
2.Whilethewaterisheating,heatthevegetableoilina12inch stainless steel or cast-iron skillet over medium heat
untilshimmering.AddtheCanadianbacon(orham)and
cook,turningonce,untilbrownedonbothsides,about5
minutes. Transfer to a large plate and tent with foil to
keepwarm.
3. Carefully break the eggs into individual small bowls or
cups.Turnofftheheatundertheboilingwater.Carefully
tiponeeggintoafine-meshstrainersetoverabowland
allow the excess white to drain.You should be left with
theyolksurroundedbytighteggwhite.Gentlylowerthe
strainerintothewater,thentilttheeggoutintothewater.
Repeatwiththeremainingeggs.
4. Allow the eggs to cook, swirling the water occasionally
to keep them moving lazily around the pan and gently
turning them, until the whites are fully set but the yolks
arestillrunny,about4minutes.Removetheeggswitha
slottedspoonandtransfertoapaper-towel-linedplateto
drain.
5. Top each English muffin half with a slice of Canadian
bacon, followed by a poached egg. Spoon some
hollandaise sauce over the eggs, sprinkle with the
cayenne pepper and herbs, if using, and serve
immediately, passing the extra hollandaise in a warm
