Imported from the web

One-Egg Benedict with No-Egg Hollandaise

Name: One-Egg Benedict with No-Egg Hollandaise
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: American
Ingredients: 0.5 English muffin half (Toasted); 1 tsp Unsalted butter (For browning the Canadian bacon); 1 slice Canadian bacon; 1 Large egg; 2 tbsp Water (For steaming the egg); 1 tbsp Water (For the no-egg Hollandaise); 1 tbsp Lemon juice (Or to taste); Cayenne pepper (1 pinch, plus more if desired for serving); Salt (1 pinch); 2 tbsp Cold unsalted butter (Cut into small pieces); Chives (Snipped, optional, for garnish)

Recipe by allrecipes.com

Imported by Namita Mehra on SeeMeCook

A quick, single-serving eggs Benedict made with a steamed egg, Canadian bacon, and a light eggless butter-lemon sauce. The sauce emulsifies directly in the pan in about a minute, making this an especially fast special-occasion breakfast.

1 servings10 minAmerican

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Ingredients

0.5 English muffin half (Toasted)
1 tsp Unsalted butter (For browning the Canadian bacon)
1 slice Canadian bacon
1 Large egg
2 tbsp Water (For steaming the egg)
1 tbsp Water (For the no-egg Hollandaise)
1 tbsp Lemon juice (Or to taste)
Cayenne pepper (1 pinch, plus more if desired for serving)
Salt (1 pinch)
2 tbsp Cold unsalted butter (Cut into small pieces)
Chives (Snipped, optional, for garnish)

Steps

1
Place the toasted English muffin half on a plate.
2
Melt 1 teaspoon unsalted butter in a pan over medium-high heat.
3
Add the Canadian bacon and brown it lightly on both sides, about 1 minute.
4
Place the browned Canadian bacon on top of the toasted English muffin half.
5
Add the egg to the pan along with 2 tablespoons water, then cover the pan tightly.
6
Let the egg steam until it reaches the desired doneness, about 1 1/2 minutes for a runny yolk.
7
For a neater appearance, trim the edges of the egg white with a spatula and tuck them underneath the egg.
8
Transfer the cooked egg onto the Canadian bacon. Tent the plate with a piece of foil to keep it warm for about 1 minute while making the sauce.
9
For the sauce, add 1 tablespoon water and the lemon juice to the pan, then turn the heat to high.
10
Add a pinch each of cayenne pepper and salt, and wait for the liquid to begin simmering.
11
When the liquid simmers, swirl the pan to deglaze the bottom.
12
Turn off the heat. Add the cold butter pieces and swirl the pan until the butter disappears and the sauce emulsifies.
13
Spoon the sauce over the egg. Garnish with snipped chives and more cayenne if desired.

Notes

The sauce is intentionally lighter and thinner than traditional Hollandaise. The recipe suggests saving the other English muffin half to toast and serve with jam for dessert.