Classic Eggs Benedict
Eggs Benedict is a classic breakfast dish that consists of a toasted English muffin, topped with Canadian bacon, a poached egg, and hollandaise sauce. It’s a dish that has been enjoyed for over a century and is a favorite of brunch-goers everywhere. However, the perfect Eggs Benny can be hard to come by.
Equipment
- Large pot for poaching eggs
- Small saucepan for melting butter
- Small bowl or ramekin for cracking eggs
- Whisk or spoon for creating a whirlpool in the poaching water
- Slotted spoon for removing poached eggs from the water
- Skillet for heating Canadian bacon
- Toaster for toasting English muffins
Ingredients
For the hollandaise sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter melted and hot
- Salt and pepper to taste
For the Eggs Benedict:
- 4 English muffins split and toasted
- 8 slices Canadian bacon
- 8 large eggs
- 2 tablespoons white vinegar
- Salt and pepper to taste
- Chopped chives or parsley for garnish optional
Instructions
- To make the hollandaise sauce, start by melting the butter in a small saucepan over low heat. Make sure the butter is hot but not browned.
- In a small bowl, whisk together the egg yolks and lemon juice until pale and thick.
- Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Continue whisking the egg yolks until they start to thicken, about 1-2 minutes.
- Slowly add the melted butter to the egg yolks, whisking continuously until the sauce is smooth and thick. Season with salt and pepper to taste.
- Keep the hollandaise sauce warm by placing the bowl over a pot of warm water.
- To make the Eggs Benedict, start by heating a large pot of water with 2 tablespoons of white vinegar until it comes to a gentle simmer.
- Crack each egg into a small bowl or ramekin.
- Use a whisk or spoon to create a whirlpool in the pot of simmering water. Slowly pour each egg into the center of the whirlpool.
- Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to remove the eggs from the water and place them on a plate lined with paper towels to drain.
- While the eggs are poaching, heat the Canadian bacon in a skillet until heated through.
- To assemble the Eggs Benedict, place two toasted English muffin halves on each plate. Top each half with a slice of Canadian bacon, followed by a poached egg.
- Drizzle hollandaise sauce over the eggs and garnish with chopped chives or parsley if desired.
- Serve immediately and enjoy!
Notes
Tips for Success:
Use fresh eggs for poaching. Fresh eggs will hold together better in the water and create a neater appearance.
Make sure the water is not boiling, but only simmering. Boiling water will cause the eggs to break apart.
Toast the English muffins until they are golden brown and crispy. This will give the dish a nice texture and prevent the muffins from becoming soggy.
Keep the hollandaise sauce warm by placing the bowl over a pot of warm water. This will prevent the sauce from separating and becoming too thick.
Don’t be afraid to adjust the seasoning in the hollandaise sauce to your liking. Some people prefer a tangier sauce, while others prefer a milder one.
Make sure the water is not boiling, but only simmering. Boiling water will cause the eggs to break apart.
Toast the English muffins until they are golden brown and crispy. This will give the dish a nice texture and prevent the muffins from becoming soggy.
Keep the hollandaise sauce warm by placing the bowl over a pot of warm water. This will prevent the sauce from separating and becoming too thick.
Don’t be afraid to adjust the seasoning in the hollandaise sauce to your liking. Some people prefer a tangier sauce, while others prefer a milder one.