MAKE-AHEAD EGGS BENEDICT

WHY YOU'LL  LOVE IT

IT'S...

✓ INDULGENT & DELICIOUS ✓ DRENCHED IN A LUSCIOUS HOMEMADE HOLLANDAISE SAUCE ✓ A SIMPLE & MAKE-AHEAD RECIPE FOR EASY HOSTING!

WHAT YOU'LL NEED

EGGS WHITE VINEGAR COLD WATER EGG YOLKS DIJON MUSTARD LEMON UNSALTED BUTTER KOSHER SALT OPTIONAL: HOT SAUCE FOR SERVING: ENGLISH MUFFINS, BACON, ASPARAGUS, PROSCIUTTO, SMOKED SALMON, ETC. 

1

GATHER &  PREP INGREDIENTS

2

PREHEAT OVEN

Preheat the oven to 400 degrees F, ensuring the oven racks are positioned in the top & bottom third of the oven. Line three large baking sheets with parchment paper or aluminum foil for easy clean up & set aside. Arrange the bacon on one prepared baking sheet and set aside.

3

ROAST BACON & ASPARAGUS

Place asparagus on a second prepared baking sheet. Drizzle with 1-2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, & toss to coat. Place bacon & asparagus in the oven to bake & roast for 25-30 minutes, until the asparagus is tender with crispy edges & the bacon is crisp. Remove from the oven & set aside.

4

TOAST ENGLISH MUFFINS

Increase heat to 450 degrees F. Brush the remaining 2-3 tablespoons olive oil over the surface of the English muffins. Transfer to the oven to toast for 5-10 minutes, until golden brown & crisp around the edges. Remove from the oven & set aside.

5

POACHED EGGS PREP

Add the water & vinegar to a large pot or saucepan and bring to a gentle simmer. Crack the eggs into 8 individual ramekins or small bowls. For prettier poached eggs with fewer wispy whites, crack the eggs into a fine mesh sieve & swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water & a handful of ice cubes. Set aside.

6

POACH THE EGGS

Gently swirl the water into a gentle vortex and slide an egg into the center. Cook 2-3 minutes, gently stirring occasionally to keep the water moving, until the white is set & the yolk is soft. Use a slotted spoon to carefully transfer the egg to the prepared water bath. Repeat with the remaining eggs. You can poach 2-3 eggs at a time, but take things as slow as you need to ensure the eggs hold their shape & cook properly.

7

STORAGE & REHEATING

Carefully transfer the cooled poached eggs to an airtight container & submerge in water. Store in the refrigerator for up to 5 days. To reheat, gently lower eggs into hot water from the tap. Set aside for 1-2 minutes, until warmed through. Serve immediately.

8

MAKE THE HOLLANDAISE

Add butter to a liquid measuring cup. Microwave 60-90 seconds, until melted & very warm. Set aside. Add the egg yolks, lemon juice, Dijon mustard, salt & desired seasonings to a small food processor or blender. Blend about 30 seconds. The mixture should be very well incorporated & pale yellow in color. With the blender/food processor running, very slowly stream in the hot, melted butter until the hollandaise sauce is creamy, emulsified, & has reached your desired consistency.

9

HOLLANDAISE STORAGE & REHEATING

Transfer hollandaise to an airtight jar or container and store in the refrigerator for up to 1 day. To reheat, transfer hollandaise to a microwave-safe bowl. Microwave in 15-second increments, stirring well between increments, until the sauce is warm.

10

ASSEMBLE EGGS BENEDICT

Top each toasted English muffin with toppings of choice (crispy bacon, roasted asparagus, thinly sliced prosciutto, smoked salmon, etc.). Place a poached egg on top. Finish with a spoonful of hollandaise sauce & garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!

SERVE & ENJOY!