Eggs Benedict
Eggs Benedict
Serves 4
Amount
Ingredients
2-4 count
English Muffins, Halved
4 Count
Canadian Bacon or Ham
1 T.
Butter
4 count
Poached eggs, see recipe below
To Taste
Hollandaise Sauce, see recipe below
2 T.
Parsley, Minced
Directions:
Preheat your oven to a high broil or 500*F
Split your english muffins in half and butter them. Place each buttered english muffin half and canadian bacon onto a baking sheet.
Broil on high, until toasted; watch carefully so it does not burn.
Once the english muffins and canadian bacon is out of the oven, put a single serving onto a plate. Top with a poached egg, and spoon on hollandaise sauce to taste.
Garnish with fresh parsley.
Eat, and enjoy.
Hollandaise Sauce w/ Double Boiler
Serves 4
Ingredients
4 Count
Egg Yolks
1 T.
Lemon Juice, fresh is best
½ C
unsalted butter (1 stick)
1 pinch
cayenne pepper-To Taste
1 pinch
salt- To Taste
Directions for Hollandaise Sauce
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume.
Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
Remove from heat, whisk in cayenne and salt.
Cover and place in a warm spot until ready to use for the eggs benedict.
If the sauce gets too thick, whisk in a few drops of warm water before serving.
Recipe Notes***
Hollandaise sauce is perfect to eat over poached eggs for eggs benedict, poached salmon, asparagus, a variety of vegetables, other egg dishes, and crab imperial.
Poached Eggs
Serves 4
Ingredients
4 count
Eggs, Cracked into individual custard cups
3-4 cups
water, in 2 qt. saucepan
1 t.
kosher salt
2 t.
distilled white vinegar
Directions
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin, do this 3 more times.
Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around. TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stir.
Add the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 4-5 minutes. Don't peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately.
Recipe Notes*** Alternatively, move the egg to an ice bath and refrigerate it for up to 8 hours. Reheat in warm water just before serving.
Eggs Benedict is a classic brunch dish that combines a perfect balance of flavors and textures, from the crispy toasted English muffins and savory Canadian bacon to the creamy poached eggs and luscious Hollandaise sauce. One great tip I’ve found when making this dish is to always use the freshest eggs possible for poaching. Fresh eggs hold their shape better in the swirling water, which ensures that the whites remain intact while the yolk stays gloriously runny inside. When preparing the Hollandaise sauce, whisking the mixture over a double boiler slowly is key to avoiding scrambled eggs and achieving that smooth, creamy consistency. I've also learned that if your sauce thickens too much, adding a little warm water while whisking brings it right back to perfect texture. For those who want to save time, you can poach multiple eggs at once using a wider skillet and skipping the whirlpool method. Just ensure the water is gently simmering, and avoid stirring to keep the eggs from breaking apart. Beyond Eggs Benedict, Hollandaise sauce is incredibly versatile. It pairs wonderfully with steamed asparagus, poached salmon, or even drizzled over roasted vegetables to elevate everyday meals. Lastly, for presentation, do not underestimate the power of a sprinkle of freshly minced parsley on top of the finished dish—it adds a lovely burst of color and a hint of fresh herbaceous flavor that complements the richness perfectly. Enjoy your cooking experience, and don’t be afraid to customize the recipe with your favorite ham or bacon variations!
yummy