1. Bring water to boil in kettle. Then fill a medium saucepan with about 1/2 inch of water and bring to bare simmer.
Brilliant Eggs Benedict —
1. Bring water to boil in kettle. Then fill a medium saucepan with about 1/2 inch of water and bring to bare simmer.
America's Test Kitchen
2. Place 12 tablespoons softened unsalted butter and 6 large egg yolks in large heat-resistant bowl.
Brilliant Eggs Benedict —
2. Place 12 tablespoons softened unsalted butter and 6 large egg yolks in large heat-resistant bowl.
America's Test Kitchen
3. Set bowl over barely simmering water (don't let bowl touch water). Whisk eggs and butter together.
Brilliant Eggs Benedict —
3. Set bowl over barely simmering water (don't let bowl touch water). Whisk eggs and butter together.
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4. Pour 1/2 cup boiling water from kettle into liquid measuring cup and whisk it into bowl with butter and eggs. Cook, whisking constantly, until thickened and sauce registers 160 degrees, 7 to 10 minutes.
Brilliant Eggs Benedict —
4. Pour 1/2 cup boiling water from kettle into liquid measuring cup and whisk it into bowl with butter and eggs. Cook, whisking constantly, until thickened and sauce registers 160 degrees, 7 to 10 minutes.
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5. Carefully remove bowl from saucepan. Stir in 2 teaspoons lemon juice and 1/8 teaspoon cayenne pepper. Season sauce with salt. Transfer sauce to liquid measuring cup and cover cup with plastic wrap. (Sauce can be refrigerated for 3 days.)
Brilliant Eggs Benedict —
5. Carefully remove bowl from saucepan. Stir in 2 teaspoons lemon juice and 1/8 teaspoon cayenne pepper. Season sauce with salt. Transfer sauce to liquid measuring cup and cover cup with plastic wrap. (Sauce can be refrigerated for 3 days.)
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6. FOR POACHED EGGS: Adjust oven rack to upper-middle position and heat broiler.
Brilliant Eggs Benedict —
6. FOR POACHED EGGS: Adjust oven rack to upper-middle position and heat broiler.
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7. Fill 12-inch nonstick skillet nearly to rim with water. Add 2 tablespoons white vinegar and 1 teaspoon salt and bring to boil over high heat.
Brilliant Eggs Benedict —
7. Fill 12-inch nonstick skillet nearly to rim with water. Add 2 tablespoons white vinegar and 1 teaspoon salt and bring to boil over high heat.
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8. Crack 3 large eggs each into 4 teacups (12 eggs total). Turn off heat and slide pan to a cool burner. Cover pan and poach eggs until whites are set but yolks are still slightly runny, about 6 minutes. Using slotted spoon, transfer eggs to paper towel-lined plate.<br />
Brilliant Eggs Benedict —
8. Crack 3 large eggs each into 4 teacups (12 eggs total). Turn off heat and slide pan to a cool burner. Cover pan and poach eggs until whites are set but yolks are still slightly runny, about 6 minutes. Using slotted spoon, transfer eggs to paper towel-lined plate.
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9. TO ASSEMBLE AND SERVE: While eggs are poaching, arrange 6 split English muffins, split side-up, on rimmed baking sheet. Broil English muffins until golden brown, 2 to 4 minutes.
Brilliant Eggs Benedict —
9. TO ASSEMBLE AND SERVE: While eggs are poaching, arrange 6 split English muffins, split side-up, on rimmed baking sheet. Broil English muffins until golden brown, 2 to 4 minutes.
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10. Place 1 slice of Canadian bacon (12 slices total) on each English muffin and broil until beginning to brown, about 1 minute. Remove baking sheet from oven.
Brilliant Eggs Benedict —
10. Place 1 slice of Canadian bacon (12 slices total) on each English muffin and broil until beginning to brown, about 1 minute. Remove baking sheet from oven.
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11. Place 2 English muffins on each serving plate. Arrange 1 poached egg on top of each English muffin.
Brilliant Eggs Benedict —
11. Place 2 English muffins on each serving plate. Arrange 1 poached egg on top of each English muffin.
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12. If necessary, reheat hollandaise in microwave on 50 percent power, stirring every 10 seconds, until heated through.
Brilliant Eggs Benedict —
12. If necessary, reheat hollandaise in microwave on 50 percent power, stirring every 10 seconds, until heated through.
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13. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise at table.
Brilliant Eggs Benedict —
13. Spoon 1 to 2 tablespoons hollandaise over each egg. Serve, passing remaining hollandaise at table.
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