Eggs Benedict

Ashley Walton —  May 22, 2012 — Leave a comment

After throwing out the hollandaise sauce and several failed eggs on the first try, we made some pretty awesome eggs benedict. It’s funny, because on Archer, he yells at his lovers and butler alike, “Seriously, how hard can it be to poach an egg?” as he throws their clothes over his balcony. Upon viewing this, we laughed. But it turns out poaching an egg is pretty damn hard. You gotta get a system down.

So, here’s what you need for a delicious plate of eggs benedict and parmesan-stuffed tomatoes.

For the Benedict:
-English Muffin
-2 eggs
-Round cut Canadian bacon (or breakfast meat of choice)

For the hollandaise:
-2 egg yolks
-1 Tbsp and 1 1/4 Tsp lemon juice
-1/2 pinch fresh ground pepper
-1/8 to 1/4 Tsp Worcestershire sauce (depending on how tangy you want it)
-1 1/2 Tsp water
-1/2 C melted butter
-1/8 Tsp salt

For the parmesan tomatoes:
-Fresh grated parmesan

Slice a tomato in half and gut a little of the inside. Then fill it with parmesan and breadcrumbs and place on a baking sheet (amount of parmesan and breadcrumbs will depend on the size of your tomatoes and your preference– we use a lot more parmesan than breadcrumbs, probably a 1:3 ratio). Place on baking sheet and cook at 350 degrees for 10 to 15 minutes.

Time to tackle the hollandaise sauce. Stir the egg yolks, lemon juice, Worcestershire, and seasonings in a saucepan over low heat and keep stirring briskly all the time, or you will ruin this sauce. Trust me. Slowly add half the butter while still stirring until it’s melted. Then add remaining butter, and the water and keep stirring that sauce until it has thickened.

Cook your meat in a pan. Toast your english muffin. And then poach your eggs. Put about an inch to an inch-and-a-half of water in a saucepan and bring it to a simmer. Add a dash of lemon juice to the water. Carefully crack your egg in the water (if the water’s not hot enough it will disintegrate and if it’s too hot your egg will get lost in a rolling boil). Watch your egg carefully and take it out of the water when the part around the yolk is cooked to a white color. Lift your egg out of the water with a slotted spatula, allowing the water to drip off.

Then put your meat on your english muffin, top with your egg and hollandaise sauce and get that tomato on your plate. Yum!

Ashley Walton


Ashley has 15 years of experience in content, she has led teams of 80+ content creators, and she has taught numerous university courses on media. She's the founder of Content Maven, and at the end of the day, she hopes to make the world a better place, one piece of content at a time.

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