Egg Benedict by Heston Blumenthal - Tojiro Knife

Ingredients

• 4 pieces Large Egg (fresh, room temperature)
• 2 tablespoons White Wine Vinegar (for reduction)
• 5 whole peppercorns White Peppercorns (lightly crushed)
• 6 ounces Unsalted Butter (for beurre noisette, cut into cubes)
• 1 tablespoon Lemon Juice (freshly squeezed)
• to taste Salt (fine sea salt)
• 4 slices Bacon (thick-cut, preferably smoked)
• 2 pieces English Muffin (split and lightly toasted)
• 1 tablespoon Unsalted Butter (for spreading on toasted muffins)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Make Beurre Noisette

   Place butter cubes in a small saucepan over medium heat. Let it melt, then continue cooking; the butter will foam, the water will evaporate, and the milk solids will turn golden brown. Once browned, remove from heat and strain through a fine mesh strainer to discard the solids.

   Time: PT5M

   Temperature: medium heat

2. Prepare Acidic Reduction

   In the same saucepan, combine white wine vinegar, a pinch of salt, and the crushed white peppercorns. Heat gently until the liquid reduces by about half, about 2‑3 minutes, to concentrate flavor.

   Time: PT3M

   Temperature: medium heat

3. Add Egg Yolks

   Whisk the two egg yolks into the reduced vinegar mixture until fully incorporated and slightly thickened.

   Time: PT2M

4. Emulsify Butter

   Very slowly drizzle the warm beurre noisette into the yolk mixture while whisking continuously. The sauce should thicken and become glossy. If it becomes too thick, whisk in a teaspoon of warm water.

   Time: PT5M

   Temperature: warm butter

5. Finish Hollandaise

   Stir in fresh lemon juice and adjust salt to taste. Keep the sauce warm (around 55‑60°C) until serving, but do not let it boil.

   Time: PT2M

   Temperature: 55‑60°C

6. Cook Bacon

   In a skillet over medium heat, cook the bacon slices until crisp, about 4‑5 minutes per side. Transfer to a paper‑towel‑lined plate to drain excess fat.

   Time: PT5M

   Temperature: medium heat

7. Toast English Muffins

   Split the English muffins and toast them until golden. Spread each half with a thin layer of butter while still warm.

   Time: PT3M

   Temperature: medium heat

8. Poach Eggs

   Fill a wide saucepan with water and bring to 80°C (176°F). Add a slotted spoon with a small upturned plate to protect the eggs. Crack each fresh egg into a small cup, then gently slide into the water. Poach for 3‑4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and let excess water drain.

   Time: PT5M

   Temperature: 80°C

9. Assemble Eggs Benedict

   Place a toasted muffin half on a plate, top with a slice of crisp bacon, then a poached egg. Spoon generous hollandaise over the egg and garnish with chopped parsley.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

20g

Carbohydrates

30g

Fat

30g

Fiber

2g