A Breakfast Masterpiece Worth Trying!
Looking to elevate your breakfast game? Look no further than the exquisite Eggs Benedict. This culinary masterpiece combines the perfect poached eggs, savory Canadian bacon, and creamy hollandaise sauce, all nestled on a toasted English muffin. Here’s why you should give it a try; though its gourmet appeal is heavenly, Eggs Benedict is surprisingly easy to make at home. With a little practice, you can whip up this delicious breakfast in no time
Classic Eggs Benedict Recipe
In this Eggs Benedict recipe, you'll learn how to poach eggs to perfection, create a velvety hollandaise sauce, and assemble this delightful breakfast dish. The combination of creamy, runny yolks, savory ham, and buttery sauce on a toasted English muffin makes for a truly satisfying meal.
Equipment
- saucepan medium
- whisk
- slotted spoon
- heatproof bowl small
- Toaster or oven Skillet or griddle any is fine
- Small saucepan for hollandaise
- Blender or immersion blender
- Egg poaching rings optional
Ingredients
- For the Hollandaise Sauce: egg yolks 3 large
- 1 tbsp. lemon juice preferably fresh
- 1/2 cup butter unsalted/ melted
- Pinch of pepper cayenne/ black
- 4 pcs Eggs for poaching
- 1 tbsp. white vinegar for poaching
- 4 English muffins sliced and toasted
- Bacon or ham I used Canadian bacons in this case; they are my favourite for this recipe;)
- Fresh chives or parsley for garnish/ optional
Instructions
- Hollandaise Sauce: In a small saucepan, melt the butter over low heat. Once melted, remove from heat and set aside
- whisk the egg yolks, lemon juice, cayenne pepper, salt, and pepper together in a heat resistant/ waterproof bowl
- Place the bowl over a pot of simmering water (double boiler method). Whisk continiously till the mixture thickens slightly about 2-3 minutes
- Slowly drizzle in the melted butter while continuing to whisk until the hollandaise sauce is smooth and creamy. Remove from heat and keep warm.
- Poached Eggs: Fill a medium saucepan with water, add the white vinegar, and bring it to a gentle simmer (not boiling)
- Crack each egg into a small bowl or ramekin Create a gentle whirlpool in the simmering water using a spoon and carefully slide one egg into the center of the whirlpool. This helps the egg whites wrap around the yolk.
- Poach each egg for about 3-4 minutes for a runny yolk or longer if you prefer it firmer.
- Use the slotted spoon to remove the poached eggs from the water and place them on a paper towel to drain.
- Assembly: Toast the English muffin halves until they're golden brown.
- While the muffins are toasting, heat a skillet or griddle over medium-high heat and cook the Canadian bacon slices until they are lightly browned and heated through
- .Place a slice of Canadian bacon on each toasted English muffin half.
- Gently place a poached egg on top of each bacon-covered muffin half.
- Spoon hollandaise sauce generously over each poached egg and garnish generously with fresh chives or parsley, if desired.
Video
Notes
Notes:If you want to make the hollandaise sauce in advance, keep it warm in a heatproof bowl over a pot of barely simmering water, stirring occasionally.You can use egg poaching rings to help shape your poached eggs into neat rounds.Feel free to customize your Eggs Benedict by adding sautéed spinach, smoked salmon, or avocado slices for a unique twist.Enjoy your homemade Classic Eggs Benedict! This recipe serves 4 and is perfect for a special breakfast or brunch.
Tried this recipe?Let us know how it was!