Eggs Benedict
Chef Josh Eden of New York City restaurant Shorty's .32 joins Martha to share his popular recipe for classic eggs benedict. Part 1.
Eggs Benedict
Watch the Video
Eggs Benedict
Chef Josh Eden of New York City restaurant Shorty's .32 joins Martha to share...
Watch the Video
Eggs Benedict
Chef Josh Eden of New York City restaurant Shorty's .32 joins Martha to share...
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The Martha Stewart Show, February Winter 2008
- Yield Serves 4
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Ingredients
- 1 cup white-wine vinegar
- 8 large eggs
- 8 slices Canadian bacon (1/4 inch each)
- 4 English muffins, split and toasted
- Hollandaise
- 2 tablespoons chopped fresh chives, for serving
- Roasted Potatoes, for serving
Directions
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In a large saucepan, bring vinegar and 16 cups water to a boil over high heat; immediately reduce heat to a low simmer.
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Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.
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Heat a medium skillet over medium-high heat. Cook Canadian bacon for one minute on each side; remove from heat and cover to keep warm.
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Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with a slice of Canadian bacon and a poached egg. Top eggs with Hollandaise sauce and garnish with chives. Serve immediately with roasted potatoes.
Click on 'Hollandaise' in the above ingredients and you'll then see the recipe.
How do you make the Hollandaise and how much ahead of time can you make it and keep it?