Not Quite Eggs Benedict
Not Quite Eggs Benedict swaps the poached egg and muffin for soft scrambled whites and crusty bread, while keeping the rich yolk sauce. The whites cook gently in a little bacon fat, and the yolks become a lemony, cayenne-spiked hollandaise over a double boiler. It uses only ¼ cup of butter, less than a classic sauce, and the recipe notes you can raise it to ⅓ to ½ cup if you like.
Instructions
Separate the eggs, keeping the yolks in a bowl for later. Mix the whites with the milk and parsley, season with salt and pepper, and beat with a fork until slightly bubbly. Set aside.
Cook the bacon in a large nonstick skillet over medium-high heat, then lift it onto paper towels to drain. Pour off all but 1 to 2 tablespoons of the fat, turn the heat down to medium-low, and add the egg whites.
While the whites cook, whisk the yolks with the cold water in a double boiler over medium to medium-high heat. The water underneath should simmer, not boil. Stir constantly with a fork until the yolks swell, thicken and turn a pale, opaque yellow.
Take the yolks off the heat and slowly stir in the melted butter. Add the lemon juice, then salt and cayenne to taste. If the whites finish before the sauce does, move them to a separate plate.
Put the cooked egg whites on a plate, lay the bacon on top, and spoon the sauce over everything. Serve with warm crusty bread for dipping in the sauce. The maple syrup is optional.
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