Stefano Faita

Stefano’s eggs benedict

By In The Kitchen With Stefano Faita


Poached Eggs
8 eggs
Splash white vinegar
Salt and freshly ground pepper, to taste

Maple Grilled Peameal Bacon
8 slices peameal bacon
Oil, for grill
Freshly ground pepper, to taste
Maple syrup

Hollandaise Sauce
2 cups butter
4 egg yolks
2 tbsp. water
2 tbsp. lemon juice
Salt, to taste
Cayenne, to taste

4 English muffins, split and toasted
Cayenne or paprika, for garnishing
Chopped chives, for garnishing
Micro greens, for finishing plate (optional)


Poached Eggs
Fill a saucepan with about 3-inches of water. Stir in vinegar. (The vinegar will help the egg whites coagulate faster). Bring water to a simmer. Break 1 egg into a cup and slide it into the barely simmering water. Repeat with remaining eggs, cooking eggs in batches. Cook until whites are firm but yolks are still runny, about 4 to 5 minutes. Transfer eggs with a slotted spoon onto paper towels to drain. Season the poached eggs with salt and pepper.

To poach eggs ahead: Under cook eggs slightly, about 3 to 4 minutes. Transfer to ice water bath to stop cooking. Hold in water and keep refrigerated for up to 1 day in advance. Reheat until just warmed through in barely simmering water, about 1 to 2 minutes.

Maple Grilled Peameal Bacon
Preheat grill or griddle to medium high heat. Brush grill with oil and add peameal bacon. Season with black pepper. Cook for 2 minutes. Brush with maple syrup. Continue to grill until bacon is just cooked through, about 2 to 3 minutes more, depending on thickness.

Hollandaise Sauce
Melt butter over medium low heat. Keep warm.

Fill a saucepan with 1 to 2-inches of water. Bring to a bare simmer. Fit a heatproof bowl over the saucepan. (The bowl shouldn’t touch the simmering water.) Add yolks and 2 tbsp. water to the bowl and whisk continuously, until the mixture begins to turn pale yellow and thicken. While whisking, slowly add the warm melted butter to the yolk mixture until well incorporated and the thick. (You may not need to add all the butter.) Remove from heat. Stir in the lemon juice, salt and cayenne. Serve immediately.

To serve, add 2 toasted English muffin halves to each plate. Top each with a slice of the Maple Grilled Peameal Bacon, a poached egg and some Hollandaise Sauce. Garnish with cayenne and chives. Finish plate with micro greens, if desired.

Yield: 4 servings.