TasteToronto | Brown Butter Benedict

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Brown Butter Benedict

Moderate

Brown Butter Benedict

Maddy Goldberg

Maddy Goldberg

Brown Butter Benedict

Method

Brown Butter Hollandaise 2 Steps

  • Step 1

    First, make the brown butter. In a small saucepan add the butter and let melt over medium-high heat. Once melted, whisk constantly while the butter forms small brown “bits” at the bottom of saucepan. This should take about 5 minutes after butter is melted. To avoid burning turn down the heat if the bits are browning too quickly. Set aside. 

  • Step 2

    To make the hollandaise you will need a double boiler. Set a saucepan of water to boil and place a metal bowl on top of it. In the metal bowl, whisk together the yolk and white wine vinegar. Set bowl over saucepan of simmering water and whisk slowly. The yolk will begin to thicken and become lighter in colour. After about 2-4 minutes the yolk should be thicker and look smooth without large bubbles. Remove from heat, set the bowl on a kitchen towel, and very slowly drizzle the brown butter into the yolk while whisking rapidly. Make sure to include the brown bits at the bottom of the butter. The butter should incorporate and form a thick hollandaise sauce. If sauce is too thick add a teaspoon of warm water. Season with salt. Set aside in a warm place (near stove is ideal) while you prepare the Benedict. 

Benedict 3 Steps

  • Step 1

    Set a large pot of water and 3 tbsp vinegar to boil for the eggs. Open English muffins and toast in toaster or in oven at 425°F until brown on edges. Set on 4 plates.

  • Step 2

    In a large sauté pan add bacon, cook over medium high heat until cooked to your liking. Set on top of toasted English muffins.

  • Step 3

    Once water is boiling reduce the heat to medium, using a slotted spoon stir the pot to create a well. Drop eggs into the well so that they continue moving in a circular motion. Cook eggs without touching for 1 minute and 30 seconds. The water should be simmering not boiling. Remove eggs with slotted spoon and set on paper towel to drain. Transfer eggs to sit on top of bacon/English muffins and top with a large spoon of brown butter hollandaise.  

Tags:

Toronto Recipes

Cooking At Home

Brown Butter Benedict

Moderate

Brown Butter Benedict

Maddy Goldberg

Maddy Goldberg

Brown Butter Benedict

Yields:

Serves 5

Prep Time:

0 hours 5 mins

Cook Time:

0 hours 15 mins

3.0

Rate This Recipe

Breakfast & Brunch

Ingredients

Brown Butter Hollandaise

  • 1/2 cup butter

  • 3 yolks

  • 2 teaspoons white wine vinegar

  • Salt 

Benedict

  • Brown butter hollandaise (see recipe)

  • 8 strips of bacon (or peameal)

  • 4 English muffins

  • 8 large eggs

  • 3 tablespoons white vinegar

Send list of ingredients to myself

Method

Brown Butter Hollandaise 2 Steps

  • Step 1

    First, make the brown butter. In a small saucepan add the butter and let melt over medium-high heat. Once melted, whisk constantly while the butter forms small brown “bits” at the bottom of saucepan. This should take about 5 minutes after butter is melted. To avoid burning turn down the heat if the bits are browning too quickly. Set aside. 

  • Step 2

    To make the hollandaise you will need a double boiler. Set a saucepan of water to boil and place a metal bowl on top of it. In the metal bowl, whisk together the yolk and white wine vinegar. Set bowl over saucepan of simmering water and whisk slowly. The yolk will begin to thicken and become lighter in colour. After about 2-4 minutes the yolk should be thicker and look smooth without large bubbles. Remove from heat, set the bowl on a kitchen towel, and very slowly drizzle the brown butter into the yolk while whisking rapidly. Make sure to include the brown bits at the bottom of the butter. The butter should incorporate and form a thick hollandaise sauce. If sauce is too thick add a teaspoon of warm water. Season with salt. Set aside in a warm place (near stove is ideal) while you prepare the Benedict. 

Benedict 3 Steps

  • Step 1

    Set a large pot of water and 3 tbsp vinegar to boil for the eggs. Open English muffins and toast in toaster or in oven at 425°F until brown on edges. Set on 4 plates.

  • Step 2

    In a large sauté pan add bacon, cook over medium high heat until cooked to your liking. Set on top of toasted English muffins.

  • Step 3

    Once water is boiling reduce the heat to medium, using a slotted spoon stir the pot to create a well. Drop eggs into the well so that they continue moving in a circular motion. Cook eggs without touching for 1 minute and 30 seconds. The water should be simmering not boiling. Remove eggs with slotted spoon and set on paper towel to drain. Transfer eggs to sit on top of bacon/English muffins and top with a large spoon of brown butter hollandaise.  

Tags:

Toronto Recipes

Cooking At Home

Brown Butter Benedict