Eggs Benedict using Breville Egg Poacher+*

Yield: 2 servings

Ingredients

• 4 pieces of Canadian bacon (OR 8 strips of bacon, cut in half *1)
• 4 eggs
• 3 1/2 tbsp white vinegar
• 1/4 tsp salt
• 2 English muffins
• Butter

• Garnish (optional)
  1 tbsp chopped parsley, dill or tarragon
  or, cayenne pepper / black pepper / ground coriander seed

Hollandaise Sauce Ingredients

• 1 egg yolk
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp lemon juice
• 1/8 tsp cayenne pepper
• 1/2 sticks or 4 tbsp (58 g) butter

Directions

Make Hollandaise sauce

1. Fill half way of a 2-cup measuring cup with 140 F (60 C) water. 
2. Add chopped butter in a small stainless steel frothing pitcher. Warm the pitcher in the 2-cup measuring cup to melt butter.
3. When butter is melt, add all of the ingredients in the pitcher.
4. Take out the pitcher. Insert the Bamix with whisk attachment in the pitcher, ensuring all four Bamix feet touch the bottom of the cup.
5. Turn on the Bamix, keeping all the Bamix feet on the bottom of the cup.
6. When the mixture is mostly emulsified, and if there is more unmixed liquid over the guard of Bamix in the cup, slowly raise and lower Bamix head to finish mixing.
7. Place the pitcher back to the hot water bath, keeping the water temperature at 140F. 

Make Eggs Benedict

1. Prepare the Breville Egg Poacher
1. Fill the cooking vessel with water to the fill line with no egg tray, and stir in the vinegar and salt. 
2. Place the vessel on the heating base,  cover with lid, insert probe into the steam vent in the lid. Press METHOD button to select POACH/BOIL setting and press START button. 
3. It will take several minutes for Breville Egg Poacher to be ready to poach eggs. Once the desired water temperature has been reached, the unit will sound one beep.
2. Crack a egg into a coarse colander to filter out watery part of egg white. Set aside the egg in a small bowl. Repeat the process to prepare all 4 eggs in four bowls. Alternatively you can wash off that part of egg white with water.
3. Slice English muffins horizontally into two pieces using a knife (not a fork). Preheat a skillet to medium-low.
4. Coat the skillet with butter and place English muffins in that area, sliced side down. Add bacon as well. Increase heat to medium.
5. When the Breville Egg Poacher is ready, carefully pour eggs into the cooking vessel and press the START button. Place the lid on and the probe back into the water, not stabbing an egg. 
6. The Breville Egg Poacher cooks eggs for 4 minutes at 185 F (85 C).
7. Prepare to assemble the Eggs Benedict: On each of two plates, place two English muffin halves side by side. Top each muffin halves with one slice of Canadian bacon.
8. Once the Breville Egg Poacher timer beeps, remove poached eggs with a silicone slotted spoon and place them on top of the bacons. 
9. Top with Hollandaise sauce. Sprinkle with parsley and serve immediately.\

Note

*1 If using regular bacon, cook them in low-heat for about 10 minutes to make them crispy but not burnt.

Older version -
Yield: 2 servings

Ingredients

• 8 strips of bacon, cut in half, or 4 pieces of Canadian bacon
• 4 eggs
• 3 1/2 tbsp white vinegar
• 1/4 tsp salt
• 2 English muffins
• Butter

• Garnish (optional)
  1 tbsp chopped parsley, dill or tarragon
  or, cayenne pepper / black pepper / ground coriander seed

Hollandaise Sauce

• 1 egg yolk
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp lemon juice
• 1/8 tsp cayenne pepper
• 1/2 sticks or 4 tbsp (58 g) butter

Directions

1. Add bacon to a large skillet and heat on low heat. Slowly fry, turning occasionally, until the bacon is browned on both sides (about 10 minutes if using regular bacon). 
2. Meanwhile, prepare the Breville Egg Poacher - Fill the cooking vessel with water to the fill line with no egg tray, and stir in the vinegar and salt. Place the vessel on the heating base,  cover with lid, insert probe into the steam vent in the lid. Press METHOD button to select POACH/BOIL setting and press START button. It will take several minutes (?) for Breville Egg Poacher to be ready to poach eggs. Once the desired water temperature has been reached, the unit will sound one beep.
3. Crack eggs into a bowl. - consider using a fine colander to filter out the watery part of egg whites, or add water to the bowl and rinse out the water to wash off the watery part of egg white. 
4. Meanwhile, make Hollandaise sauce.
5. Once the bacon became mostly cooked, stack it on one side of the skillet to keep them warm. If using lean bacon, melt some butter in the skillet and swirl to coat the surface.
6. Split English muffins horizontally into two pieces. Place them on skillet, sliced side down. Increase heat to medium.
7. Carefully pour eggs into the cooking vessel and press the START button. Make sure the lid is  on and the probe is back into the water, not touching the eggs. - consider utilize silicon cups in cooking vessel. Cooking time is 4 minutes.
8. Get ready to assemble the Eggs Benedict: On each plate, place two English muffin halves side by side. Top with four slices of bacon or 1 slice of Canadian bacon.
9. Once timer has ended, remove a poached egg with a silicone slotted spoon and place it on top of the bacon. Repeat on all four English muffins. Top with Hollandaise sauce. Sprinkle with parsley and promptly.

Directions - Hollandaise sauce

1. In a tall flat-bottom cup with a 2.5-inch diameter, add all of the ingredients in the order of the listed ingredients.
2. Place the Bamix with whisk attachment in the cup, ensuring all four Bamix feet touch the bottom of the cup.
3. Turn on the Bamix. Make sure to keep all the Bamix feet on the bottom of the cup.
4. When the mixture is mostly emulsified, and if there is more unmixed liquid over the guard of Bamix in the cup, slowly raise and lower Bamix head to finish mixing.
5. Use the sauce immediately. Otherwise, keep it warm or the sauce will solidify.

Note

To poach eggs, add 2 tbsp vinegar to 800 ml hot water

Hollandaise Sauce - one tried for the first time

1 egg yolk

1/8 tsp salt

1/8 tsp black pepper

1/2 tsp lemon juice

dash of Worcestershire sauce

35 g butter, melted

Referred web sites:
プロの教える基本のエッグベネディクト

Hollandaise Sauce

• 1 egg yolk
• 1/8 tsp salt
• 3/4 tsp lemon juice
• 1/2 tbsp water
• 6 tbsp (89 g) butter

半熟とろ～り！専門店のプロが教える「エッグベネディクト」の失敗しない作り方

Hollandaise Sauce

• 1 egg yolk
• 1 tsp lemon juice *
• 1 tsp white wine vinegar *
• 1 tsp (5 g) butter

*boil and reduce together to half (?)

ポーチドエッグの作り方
Eggs Benedict recipe

Hollandaise Sauce

• 1 egg yolk
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1/2 tsp lemon juice
• 1/8 tsp cayenne pepper
• 1/2 sticks or 4 tbsp (58 g) butter

How to Make Eggs Benedict

Hollandaise Sauce

• 1 egg yolk
• 1/8 tsp salt
• 1 tsp lemon juice
• 1/8 tsp cayenne pepper or a dash of Tabasco
• 3 tbsp + 1 tsp (49 g) unsalted butter

Breville One Precision Poacher manual