Back to 6 servings 6 L’Oven Fresh Plain English Muffins, split in half crosswise 3 tbsp olive oil, divided 12 poached eggs, below blender hollandaise sauce, below toppings of choice – choose 2-3 below: 12 ounces Appleton Farms Center Cut Bacon 16 oz asparagus, woody ends trimmed 12 oz Appleton Farms Prosciutto 12 oz Specially Selected Cold Smoked Salmon etc… 2 quarts cold water, 8 cups 2 tbsp Tuscan Garden Distilled White Vinegar 12 Goldhen Cage Free Large Grade A Brown Eggs 3 Goldhen Cage Free Large Grade A Brown Egg yolks 1 heaping teaspoon Burman’s Dijon Mustard 0.5 lemon, 1 heaping tablespoon, juiced 8 tbsp Countryside Creamery Unsalted Butter, melted 1 tsp kosher salt optional: 1/4-1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce of choice
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1 Step 1: Preheat the oven to 400 degrees F, ensuring the oven racks are positioned in the top and bottom third of the oven. Line 3 large baking sheets with parchment paper or aluminum foil for easy cleanup and set aside.2 Step 2: Arrange the bacon on one prepared baking sheet and set aside. Place asparagus on a second prepared baking sheet. Drizzle with 1-2 tablespoons olive oil, season with 1/2 teaspoon kosher salt, and toss to coat. Place bacon and asparagus in the oven to bake and roast for 25-30 minutes, until the asparagus is tender with crispy edges and the bacon is crisp. Remove from the oven and set aside.3 Step 3: 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 and crisp around the edges. Remove from the oven and set aside.4 Step 4: Add the water and 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 and swirl to strain off the looser, liquidy whites. Set aside. Prepare an ice bath by filling a large bowl with cold water and a handful of ice cubes. Set aside.5 Step 5: Gently swirl the water into a gentle vortex (note: the water does not need to vigorously swirl, but it does need to have just a little bit of movement) and slide an egg into the center of the vortex. Cook 2-3 minutes, gently stirring occasionally to keep the water moving, until the white is set and 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 and cook properly.6 Step 6: Carefully transfer the cooled poached eggs to an airtight container and 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.7 Step 7: Add butter to a liquid measuring cup. Microwave for 60-90 seconds, until melted and very warm. Set aside.8 Step 8: Add the egg yolks, lemon juice, Dijon mustard, salt and desired seasonings to a small food processor or blender. Blend about 30 seconds. The mixture should be very well incorporated and 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, and has reached your desired consistency. For a thicker hollandaise, use 6-8 tablespoons butter. For a thinner hollandaise, use 8-10 tablespoons butter.9 Step 9: 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 Step 10: 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 and garnish as desired with cracked pepper, fresh herbs, cayenne pepper, or hot sauce. Serve immediately. Enjoy!getsaucepan.com/r/9fa52d2b-2823-4129-bea9-9f488b919832 · Original: https://playswellwithbutter.com/eggs-benedict-for-a-crowd/
