How to Make Eggs Benedict
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5
How to Make Eggs Benedict
Description
This Eggs Benedict recipe begins with poaching whole eggs gently in simmering water acidulated with vinegar and salt. The slow cooking yields tender whites encasing a soft, runny yolk. Meanwhile, ham or Canadian bacon is browned in a skillet, and English muffins are toasted to provide a warm, crisp base.
The hollandaise sauce is prepared freshly by blending egg yolks and lemon juice until frothy, then gradually adding warm melted unsalted butter, seasoning with salt and pepper. This emulsified sauce is creamy and slightly tangy, perfectly complementing the other components.
Assembling the dish involves layering each English muffin half with ham or bacon, topping with a poached egg, seasoning lightly, and finishing with a drizzle of hollandaise. The combination results in a balanced dish with textures from crisp bread, savory meat, soft egg, and silky sauce.
Hold on to the egg whites for other recipes. The hollandaise can be adjusted with lemon or vinegar to your preferred acidity, and the butter should be warm to ensure proper emulsification. Timing is key to serve the eggs warm and the sauce smooth.
Ingredients
- 3 English Muffin split in half (I used whole wheat
- 6 lices ham or Canadian Bacon
- 6 large egg
- 2 Tablespoons white vinegar
- salt
Hollandaise Sauce
- 3 large egg yolk
- 1 Tablespoon lemon juice fresh
- 1 cup butter melted and warm, unsalted
Instructions
To Poach the Eggs:
- Fill a medium pot half way full with water. Add the vinegar and 1 teaspoon salt and bring to a simmer over medium heat. Crack the eggs into small bowls, 1 per cup.
- Lower the rims of the bowls into the water and gently tip the eggs into the skillet one at a time.
- Remove the skillet from heat, cover, and poach the eggs for 5-6 minutes. Gently remove eggs from the water with a slotted spoon. Set on a plate.
While the eggs are cooking:
- Cook the ham or Canadian bacon in a nonstick skillet over medium heat until well-browned on both sides.
- Toast the English muffins.
Hollandaise Sauce (prepare right before serving):
- Blend egg yolks and lemon juice together in a blender until smooth and frothy, about 10 seconds.
- With the blender running, very slowly drizzle in the warm butter. Salt and pepper to taste.
To Serve:
- Arrange the English muffins on individual plates and top with Canadian bacon or ham.
- Add one poached egg to each English muffin. Season with salt and pepper.
- Pour the Hollandaise sauce over the eggs.
- Garnish with chives, parsley, or basil.
Notes
- Use only egg yolks for the hollandaise; save the whites for other recipes like omelets or meringues.
- Melt unsalted butter gently by heating in short bursts to maintain warm temperature for emulsifying.
- Fresh lemon juice is preferred for hollandaise acidity but white vinegar can be substituted.
- Blend egg yolks and lemon juice until frothy before slowly adding warm butter to ensure a smooth sauce.
- Serve the assembled eggs benedict immediately for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Calories | 415kcal | 21% |
| Carbohydrates | 29g | 10% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 553mg | 184% |
| Sodium | 914mg | 38% |
| Potassium | 412mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 735IU | 15% |
| Vitamin C | 2mg | 2% |
| Calcium | 107mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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