Eggs Benedict
User Reviews
5
Eggs Benedict
Description
This Eggs Benedict recipe involves preparing a smooth hollandaise sauce by cooking egg yolks with cream, lemon juice, Dijon mustard, and cayenne pepper over simmering water until thickened, then slowly whisking warm melted butter in gradually for a luscious finish. The sauce is seasoned with freshly ground salt and pepper.
Poached eggs are cooked in simmering water with a bit of white vinegar until just set whites and runny yolks are achieved. Using fresh eggs and avoiding salt in the poaching water helps keep egg whites intact. Canadian bacon slices are lightly cooked and placed on toasted English muffins as a base for the eggs.
The assembled dish is garnished with chopped fresh parsley or chives and a sprinkle of paprika, balancing richness with fresh herbal notes and mild heat from the cayenne. Eggs Benedict serves well as an elevated brunch or breakfast option.
If reheating hollandaise, use low power short bursts in the microwave, stirring frequently to avoid curdling.
Ingredients
Hollandaise Sauce
- 1/2 cup heavy cream
- 4 egg large yolks
- 1 1/2 Tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- 1 - 2 pinches cayenne pepper (optional)
- 1/2 cup unsalted butter melted
- salt freshly ground
- black pepper freshly ground
Eggs Benedict
- 8 egg large, fresh
- 1 Tbsp white vinegar
- 4 English muffins split
- 8 Canadian bacon slices
- parsley chopped, fresh, and/or chives
- paprika
Instructions
To Make the Hollandaise Sauce
- Fill a saucepan with about an inch of water. Set a stainless steel or glass bowl over saucepan that fits nicely without touching water. Bring water to a simmer.
- Add cream, egg yolks, lemon juice, mustard, and cayenne pepper to bowl over saucepan whisk well. Cook mixture, whisking constantly, until just thick enough to coat the back of a metal or wooden spoon and temperature reaches 160 degrees.
- Reduce heat to very low, then very slowly drizzle in warm melted butter while whisking constantly. Remove from heat, season with salt and pepper to taste. Transfer to dish, cover to keep warm.
To Make Poached Eggs
- Bring several inches of water along with vinegar just to a boil in a large deep frying pan. Crack eggs one at a time and add to boiling water, fitting four eggs in pan at once.
- Cook until whites are just set and yolk is still runny, about 3 - 4 minutes. Transfer to paper towel lined plate to drain, repeat with remaining four eggs.
To Prepare English Muffins and Bacon
- Cook Canadian bacon in a skillet over medium-high heat until heated through, about 1 minute per side.
- Meanwhile toast English muffins in a toaster oven, or under broiler (setting muffins on a baking sheet) until just golden brown on top.
To Assemble Eggs Benedict
- Lay a slice of Canadian bacon atop each English muffin. Top each with a poached egg and season with salt and pepper. Spoon or pour sauce over top**, garnish with parsley and chives and finish with a light sprinkle of paprika.
Notes
- If reheating hollandaise sauce, warm it gently in 10-second intervals at 50% power, stirring in between.
- Use very fresh eggs for poaching to maintain firm whites and minimize spreading.
- Avoid adding salt to poaching water to prevent egg whites from diffusing.
- Cracking eggs into small ramekins before adding them to the water makes careful placement easier.
- Swirling simmering water to create a vortex before dropping eggs helps keep whites compact, especially if cooking one egg at a time.
User Reviews
Overall Rating
5
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