Introduction
Eggs Benedict is a classic breakfast dish that combines rich flavors and textures, making it a favorite for brunch lovers. The dish features poached eggs, Canadian bacon, and creamy Hollandaise sauce, all served on toasted English muffins. With this recipe, you can easily create this delightful meal at home, impressing family and friends with your culinary skills.
Detailed Ingredients with measures
4 tablespoons unsalted butter, for spreading (½ stick)
4 English muffins, halved
8 slices Canadian bacon
8 large eggs
1 tablespoon white vinegar
For the Hollandaise Sauce:
4 tablespoons unsalted butter (½ stick)
1 tablespoon lemon juice (from ½ lemon)
1 teaspoon Dijon mustard
4 egg yolks
For Serving:
Salt and pepper, to taste (optional)
Chopped fresh chives (optional)
Ground paprika (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: Serves 4
Instructions
1. Prepare the English Muffins and Canadian Bacon:
Preheat the broiler. Butter the English muffin halves and place them on a baking sheet, cut side up. Add the Canadian bacon slices to the same baking sheet. Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.
2. Poach the Eggs:
In a large saucepan, bring water to a boil. Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan. Add 1 tablespoon of white vinegar to the water. Crack each egg into a small bowl or ramekin. Gently slide the eggs into the simmering water, 2-4 at a time. Cover the pan and let the eggs poach for about 4 minutes. Use a slotted spoon to transfer the poached eggs to a plate lined with paper towels. Set aside.
3. Prepare the Hollandaise Sauce:
Melt 4 tablespoons of unsalted butter in the microwave. In a blender or food processor, combine 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 4 egg yolks. Blend until smooth, about 1 minute. With the blender running, slowly stream in the melted butter. Blend until the mixture reaches a smooth and slightly thickened consistency.
4. Assemble the Eggs Benedict:
Place one slice of Canadian bacon on each toasted English muffin half. Top each with a poached egg. Spoon Hollandaise sauce over each egg. Finish with a sprinkle of salt and pepper, chopped fresh chives, and ground paprika, if desired.
Enjoy your homemade Eggs Benedict!
Detailed Directions and Instructions
Prepare the English Muffins and Canadian Bacon:
– Preheat the broiler.
– Butter the English muffin halves and place them on a baking sheet, cut side up.
– Add the Canadian bacon slices to the same baking sheet.
– Place the sheet under the broiler for 3-4 minutes until the English muffins are toasted and the Canadian bacon is crisped on the edges.
Poach the Eggs:
– In a large saucepan, bring water to a boil.
– Reduce the heat so the water is barely simmering with just a few tiny bubbles at the bottom of the pan.
– Add 1 tablespoon of white vinegar to the water.
– Crack each egg into a small bowl or ramekin.
– Gently slide the eggs into the simmering water, 2-4 at a time.
– Cover the pan and let the eggs poach for about 4 minutes.
– Use a slotted spoon to transfer the poached eggs to a plate lined with paper towels. Set aside.
Prepare the Hollandaise Sauce:
– Melt 4 tablespoons of unsalted butter in the microwave.
– In a blender or food processor, combine 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and 4 egg yolks. Blend until smooth, about 1 minute.
– With the blender running, slowly stream in the melted butter.
– Blend until the mixture reaches a smooth and slightly thickened consistency.
Assemble the Eggs Benedict:
– Place one slice of Canadian bacon on each toasted English muffin half.
– Top each with a poached egg.
– Spoon Hollandaise sauce over each egg.
– Finish with a sprinkle of salt and pepper, chopped fresh chives, and ground paprika, if desired.
Notes
Cooking Eggs:
– Ensure the water is not at a rolling boil when poaching eggs, as this can cause them to break apart.
Hollandaise Sauce Consistency:
– If the Hollandaise sauce appears too thick, you can add a few drops of warm water to adjust the consistency.
Serving Suggestions:
– Eggs Benedict pairs wonderfully with a side of fresh fruit or a light salad for a complete meal.
Cook techniques
Butter Spreading
Evenly spread soft unsalted butter onto the cut sides of English muffins. This adds flavor and helps them crisp up during toasting.
Broiling
Use the broiler to toast the English muffins and crisp the Canadian bacon. Monitor closely to prevent burning, as this method cooks quickly.
Poaching Eggs
Create the perfect poached egg by simmering water mixed with vinegar. The gentle heat and vinegar help the egg whites to form nicely around the yolk.
Making Hollandaise Sauce
Blend egg yolks with lemon juice and Dijon mustard before slowly adding melted butter. This emulsifies the ingredients to create a creamy sauce.
Assembling Eggs Benedict
Layer the Canadian bacon and poached egg on the toasted muffin halves. Generously spoon Hollandaise sauce over the top for a beautiful presentation.
FAQ
Can I use a different type of bread instead of English muffins?
Yes, while English muffins are traditional, you can use other types of bread, such as bagels or sourdough, for a different flavor and texture.
How can I ensure my poached eggs turn out perfectly?
Make sure the water is at a gentle simmer, add vinegar, and avoid crowding the eggs in the pan. Use fresh eggs for the best results.
What can I substitute for Hollandaise sauce?
You can use store-bought Hollandaise sauce or try alternatives like avocado or a creamy dressing if you prefer a different flavor.
Can I prepare any components in advance?
Yes, you can prepare the Hollandaise sauce and Canadian bacon ahead of time. Reheat the bacon in a skillet and warm the sauce gently before serving.
How do I keep my Hollandaise sauce from separating?
Ensure the butter is warm but not hot when added to the egg mixture, and blend continuously while streaming it in. If it does separate, whisk in a teaspoon of warm water to help re-emulsify.
Conclusion
Enjoy crafting these delightful Eggs Benedict with a rich, creamy Hollandaise sauce and perfectly poached eggs. This dish is a wonderful way to savor brunch at home, elevating your dining experience with each flavorful layer.
More recipes suggestions and combination
Avocado Eggs Benedict
Swap the Canadian bacon for slices of ripe avocado for a vegetarian twist that’s equally satisfying.
Smoked Salmon Eggs Benedict
Use smoked salmon instead of Canadian bacon for a luxurious and savory flavor profile, perfect for special occasions.
Spinach and Feta Eggs Benedict
Incorporate sautéed spinach and crumbled feta cheese for a Mediterranean-inspired variation that adds color and taste.
Crab Cake Eggs Benedict
Replace the Canadian bacon with a lump crab cake for a seafood delight that makes this recipe stand out.
Huevos Rancheros Eggs Benedict
Add a twist by including spicy salsa and black beans, merging two delicious brunch classics into one hearty dish.
Crispy Bacon and Tomato Eggs Benedict
Use crispy bacon and fresh tomato slices for a classic combination that enhances the flavor of the base recipe.
Pesto Eggs Benedict
Drizzle some basil pesto over the eggs before adding Hollandaise sauce for an aromatic flavor profile that’s perfect for pesto lovers.
