- Difficulty 4
- Prep Time 45 mins
- Cook Time 20 mins
- Serves 4
The tang of this hollandaise sauce is something else, thanks to the bold addition of India pale ale and plenty of lemon juice. It takes a bit of coordination to turn out the runny-yolked poached eggs, buttery English muffins, salty back bacon and bright hollandaise at the same time, but it is 100 per cent worth the effort. This dish makes an impressive celebration brunch centrepiece.
Ingredients for the Eggs Benedict
- 8 large eggs, divided
- 2 tbsp (30 mL) white vinegar
- 16 slices back bacon
- 4 English muffins, split
- Salted butter
Ingredients for the IPA Hollandaise
- 3/4 cup (180 mL) unsalted butter
- 3 egg yolks (see tips)
- 1-1/2 tbsp (22.5 mL) lemon juice (approx)
- 1-1/2 tbsp (22.5 mL) India pale ale
- 1/4 tsp (1 mL) salt (approx)
- Dash hot sauce
- 2 tsp (10 mL) each finely chopped fresh chives and parsley (approx), optional
Directions for the Eggs Benedict
- 1. Poach eggs: Crack 4 of the eggs, 1 at a time, into a very-fine-mesh sieve, letting loose whites drain off (see tips). Transfer each egg to a ramekin. Set aside.
- 2. Fill a large saucepan with several inches of water; add vinegar and bring to a boil. Reduce heat to medium-low and bring water to a very gentle simmer (just a few bubbles should pop up here and there). One at a time, gently slide eggs into water and cook until white is set but yolk is still runny, about 4 minutes. Using a slotted spoon, transfer poached eggs to a bowl of ice water. Repeat with remaining 4 eggs. Set aside until ready to assemble.
- 3. Meanwhile, cook bacon: Preheat oven to 175°F or turn on “keep warm” setting. In a large skillet over medium heat, in batches, cook bacon until browned and warmed through, about 2 minutes per side. Wrap in foil and keep warm in preheated oven until ready to assemble.
Directions for the IPA Hollandaise
- 1. In a small saucepan, melt butter over medium heat. Pour into a liquid measuring cup with a spout.
- 2. In a blender, combine egg yolks, 1-1/2 tbsp (22.5 mL) lemon juice, India pale ale, ¼ tsp (1 mL) salt and hot sauce. Blend on medium speed until mixture is pale yellow, 25 to 30 seconds.
- 3. Reduce speed to low and remove the centre piece of the blender lid. With blender running, drizzle melted butter into egg mixture in a thin stream (adding butter too quickly will cause the mixture to break). Increase speed to high and blend until sauce is creamy and thickened, 15 to 20 seconds. Taste and add up to 1/4 tsp (1 mL) more salt if desired; for a tangier sauce, add more lemon juice, 1/2 tsp (2.5 mL) at a time, until desired taste is achieved. Stir or pulse in chives and parsley (if using).
- 4. Keep sauce warm in a Thermos or in the top of a double boiler over the lowest possible heat for up to 30 minutes.
Directions for Assembly
- 1. Reheat poached eggs: Just before serving, bring a saucepan of water to a simmer. Remove from heat. Using a slotted spoon, gently lower poached eggs into water and heat until warmed through, 1 to 2 minutes. Remove with slotted spoon and drain on a paper towel before serving.
- 2. Toast English muffins and spread with butter to taste. Top each half with 2 slices of warm back bacon, 1 poached egg and a generous drizzle of hollandaise. Sprinkle with more chopped parsley and/or chives. Serve immediately.
- Straining the eggs in a very-fine-mesh sieve removes any loose, watery whites and creates a nicer-looking poached egg.
- You can poach, chill and refrigerate the eggs up to two days ahead. Reheat as directed.
- To toast all of the English muffins at once, preheat oven to 350°F and arrange halves on a baking sheet. Bake in preheated oven, flipping once, until hot and crispy, about 5 minutes per side.