Maple Eggs Benedict with Bacon


Eggs

oeuf bénédictine Web
4 portions
Metric Imperial

Ingredients

MAPLE HOLLANDAISE SAUCE WITH CHIVES

  • 2/3 cup salted butter
  • 3 egg yolks
  • 1 tbsp cold water
  • 3 tbsp maple sugar
  • 1 tbsp maple vinegar or lemon juice
  • 2 tbsp fresh chives, chopped
  • Salt and pepper

POACHED EGGS

  • 1 tsp vinegar
  • 1/2 tsp salt
  • 8 eggs

PLUS

  • 4 English muffins, split
  • 12 slices cooked bacon

Method

MAPLE HOLLANDAISE SAUCE WITH CHIVES

  1. Melt the butter in a small pan over low heat. Keep warm.
  2. Fashion a double boiler with a pot and a bowl. Put water into the pot to the depth of about 5 cm (2 in), so that the bowl will not touch it. Put the bowl on your work surface. Bring the water to a boil and let it simmer.
  3. In the bowl, whip the egg yolks together with the cold water, maple sugar, and maple vinegar or lemon juice.
  4. Set the bowl onto the pot, whisking the mixture constantly until it’s thick and frothy.
  5. Return the bowl to the work surface and whisk in the hot melted butter. The sauce will be too runny if it’s not hot enough. If this is the case, put the bowl back onto the simmering pot and heat for 2 – 3 minutes, whisking the sauce constantly until you get the consistency you like. If it gets too thick, whisk in about 15 ml (1 tbsp) of hot water.
  6. Add the chives, and season with salt and pepper to taste.

POACHED EGGS

  1. Add the vinegar and salt to the water in the pot. Bring it to a boil, then reduce heat to return it to a simmer.
  2. Break an egg into a small bowl and then slide it delicately into the hot water. Do this, one by one, with all the eggs. Increase the heat so the water simmers gently and cook 4 minutes. Use a slotted spoon to remove the eggs, and drain.

ASSEMBLY

  1. While the eggs cook, toast the English muffins under the broiler in the oven or in a toaster.
  2. Top the English muffin halves with bacon and a poached egg.
  3. Place 2 muffin halves on each plate, top with maple hollandaise sauce, and serve immediately.

Storage

The maple hollandaise sauce will keep in a jar in the fridge for up to 1 week. To reheat, put into the bowl of the double boiler and whisk over simmering water a few minutes until it comes to temperature.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Eggs Recipes

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!