In this video, CIA Chef Scott Swartz demonstrates how to make Poached Eggs for Eggs Benedict. He gives this recipe:

Ingredients

Eggs Benedict
Makes 8 servings
16 slices Canadian bacon
16 poached eggs
8 English muffins, split, toasted, and buttered
2 cups Hollandaise sauce

When poaching eggs, use the freshest eggs possible. Fresh eggs produce a centered yolk, compact white, and clean edge when cooked. The poaching liquid should be about three inches deep, at a gentle simmer, and it should contain a small amount of salt and vinegar to firm the egg proteins and to prevent the whites from separating.

Directions

Heat a sauté pan over medium-low heat. Add the Canadian bacon and sauté on both sides until heated through, about 1–2 minutes on each side.

If eggs have been poached in advance reheat them in simmering water until warmed through and blot on toweling. Top each English muffin half with a slice of Canadian bacon and a poached egg. Spoon warm Hollandaise over each egg and serve.

Poached Eggs
Makes 8 servings
3 quarts water, or as needed
2 teaspoons salt
4 teaspoons distilled white vinegar
16 large eggs

1. Combine the water, salt, and vinegar in a deep pan and bring to a gentle simmer.

2. Break each egg into a clean cup, and carefully slide each egg into the poaching water. Cook until the whites are set and opaque, about 3 minutes.

3. Remove the eggs from the water with a slotted spoon and blot them on absorbent toweling. Serve immediately or store chilled eggs in the refrigerator until needed.

 

Nutrition information per 9.5-ounce serving:
730 calories, 29g protein, 36g carbohydrate, 52g fat, 1420mg sodium, 645mg cholesterol, 2 g fiber.

1. Eggs Benedict (Part I): English Muffins
2. Eggs Benedict (Part II): Poaching Eggs
3. Eggs Benedict (Part III): Hollandaise Sauce
4. Spring Cupcakes
5. Irish Soda Bread
6. Crawfish Etouffee
7. Holiday Cocktails and Mocktails
8. Ginger Bread House
9. Election Day Cake
10. Pumpkin Carving & Roasting Pumpkin Seeds
11. Baked Apples
12. Salade Nicoise
13. Baja Fish Tacos
14. Steak & Eggs with Hash Browns and Toad in a Hole
15. Rajas Poblanos
16. Thai Pea Soup
17. Maple Syrup Baked Beans
18. New England Salt Cod Cakes
19. Indian Pudding
20. How to Open a Bottle of Champagne
21. Turkey Pot Pie
22. Apple Sour Cream Coffee Cake
23. Ice Box Cookies: Easy to Make and Ready to Bake
24. Heirloom Summer Tomatoes
25. Tempura Vegetables
26. Beer Can Chicken
27. Whipped Cream
28. Artichokes
29. Roast Peppers
30. A Cupcake Bouquet
31. How To Properly Slice Onions
32. How to Roast a Chicken
33. Braising: Osso Bucco
34. Basic Beurre Blanc
35. Romesco Sauce with 3 Recipes
36. Beer and Food Pairing

In this course, CIA Chefs Scott Swartz and Stephane Weber demonstrate how to make delicious and traditional food such as English Muffins, Eggs Benedict, Spring Cupcakes, Irish Soda Bread, Ginger Bread Houses, Pumpkin Carving, Roasting Pumpkin Seeds, Crawfish Etouffee, Baked Apples, Salade Nicoise, Baja Fish Tacos, Thai Pea Soup, Maple Syrup Baked Beans, Indian Pudding, Turkey Pot Pie, Salt Cod Cakes and many more.



The original name for this course is: Culinary Intelligence from the CIA. This course has 36 video lessons on Culinary with Chef Scott Swartz and Chef Stephane Weber.