Saturday, August 25, 2012

Egg-in-a-Nest Benedict Sandwiches


Ingredients:

For the hollandaise sauce:

2 large egg yolks
1 tablespoon freshly squeezed lemon juice
8 tablespoons unsalted butter (1 stick), melted
Kosher salt
Freshly ground black pepper

For the sandwiches:

4 (1/4-inch thick) slices Canadian bacon (about 2 ounces)
4 English muffins, split and toasted
3 tablespoons unsalted butter
4 large eggs
Kosher salt
Freshly ground black pepper

Directions:

For the hollandaise sauce:

Fill a large saucepan 1/4 of the way full with water and bring to a simmer over high heat. Remove from the heat and set aside.

Place the egg yolks and lemon juice in a blender. Blend the egg yolk mixture on medium speed until it lightens in color, about 30 seconds.

Reduce the blender speed to low, remove the small cap from the blender lid (the pour lid), and slowly drizzle in all of the melted butter. Turn off the blender and season with salt and pepper.

Place the blender directly in the hot water until ready to use to keep the hollandaise warm.

For the sandwiches:

Heat a large nonstick frying pan over medium heat until hot, about 2 minutes. Add the Canadian bacon and cook, flipping halfway through, until heated through and lightly browned on both sides, about 2 minutes total. Remove to a small plate and cover with aluminum foil to keep warm; set aside. Reserve the pan.

Use a 2-inch round cutter and cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it); set aside.
Melt the butter in the frying pan over medium heat until foaming. Add the 4 halves of the muffins with the holes, cut side-down. Crack an egg into each hole (it’s ok if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 to 4 minutes.

Using a flat spatula, flip the muffins and top with the reserved bacon. Cook until the second side is golden brown, about 2 minutes more for semi-runny yolks. Remove to a work surface, keeping them bacon side-up.

Spoon about 1 1/2 tablespoons of the warm hollandaise on the cut-side of each of the remaining 4 muffin halves, spreading it into an even layer. Close the sandwiches so that they are egg side-up, wrap in parchment or foil, and serve immediately.

Recipe shared from: www.chow.com