Eggs Benedict
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
10 mins
-
Servings
2 servings
-
Calories
450 kcal
-
Cuisine
French, American, International
Eggs Benedict
Description
This recipe guides you through toasting English muffins and warming Canadian bacon under a broiler for crispness. Poached eggs are cooked gently in vinegar-infused simmering water to hold their shape with soft, fluid yolks.
The Hollandaise sauce is prepared by blending egg yolks with lemon juice and slowly incorporating melted butter, seasoned with salt, pepper, and optional cayenne, resulting in a creamy, tangy sauce that complements the savory components.
Assembled, the muffins and bacon hold the poached eggs, which are topped with Hollandaise for a classic brunch dish balancing textures and flavors.
Reheating poached eggs briefly in hot water helps retain warmth without overcooking, and thinning thickened Hollandaise sauce with a splash of water keeps it smooth when serving.
Ingredients
Eggs Benedict
- 1 tbsp white vinegar distilled
- 4 egg extra large
- 4 lices Canadian bacon or ham
- 2 English Muffin toasted
Hollandaise Sauce
- 7 tbsp butter melted but not hot, unsalted
- 3 egg yolk
- 1 tbsp lemon juice fresh
- kosher salt to taste
- pepper to taste, fresh
- cayenne pepper optional
Instructions
Egg Benedict
- Bring oven to broil on low. IF you do not have a broiler, you can toast the English muffins in a toaster or on a cast iron pan with a bit of butter over medium-high heat. Place muffins, cut side up, and Canadian bacon (or ham) on a baking sheet and leave under broiler for 2-4 minutes, or until desired crispness is achieved. Set aside once done.
- In a large, high sided skillet, bring water to a lively simmer, with small columns of bubbles rising gently. The water should be about 3-4 inches tall, it needs to be able to completely cover the eggs.
- Add vinegar to the water and crack eggs one at a time into a small bowl. Get the bowl's edge as close to the water as possible, then gently slip the egg into the water. Repeat for all eggs and set a timer for 3-3:30 minutes. Once they are done, place them on a plate lined with paper towels to drain the excess water.
Hollandaise Sauce
- Place egg yolks and lemon juice into blender. Blend on high for 25-30 seconds, until just combined. Remove blender top or middle opening in blender top, turn blender on low and begin pouring a very slow stream of melted butter into the blender until butter is gone. Pour sauce into serving container and stir in salt, pepper, and cayenne pepper to taste. Squeeze in more lemon juice if you want more tartness.
- To serve, place two English muffin halves on each plate, cut side up. Place a slice of Canadian bacon on each half. Place a poached egg on top of the ham, season with salt, pepper and cayenne if desired, and top with a generous spoonful of Hollandaise
Notes
- If poached eggs cool before serving, gently warm them in hot water for 20 seconds and drain before plating.
- To loosen thickened Hollandaise sauce, whisk in a few drops of water before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
