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Eggs Benedict
On December 11, 2023 by userEggs Benedict is a classic and delicious brunch dish consisting of poached eggs, Canadian bacon, and hollandaise sauce served on English muffins. Here’s a traditional Eggs Benedict recipe:
Ingredients:
For the Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon water
- 1 tablespoon lemon juice
- 1 cup unsalted butter, melted
- Salt and cayenne pepper, to taste
For the Eggs Benedict:
- 4 English muffins, split and toasted
- 8 slices Canadian bacon or ham
- 8 large eggs
- Salt and white vinegar (for poaching eggs)
- Chopped fresh parsley (optional, for garnish)
Instructions:
For the Hollandaise Sauce:
- Prepare a Double Boiler:
- Fill a saucepan with about an inch of water and bring it to a simmer. Place a heatproof bowl over the simmering water, ensuring that the bottom of the bowl does not touch the water.
- Whisk Egg Yolks:
- In the heatproof bowl, whisk together the egg yolks, water, and lemon juice until well combined.
- Whisk in Melted Butter:
- Slowly drizzle in the melted butter, whisking continuously until the sauce thickens. Be careful not to add the butter too quickly to avoid curdling.
- Season:
- Season the hollandaise sauce with salt and cayenne pepper to taste. Keep the sauce warm over the double boiler, stirring occasionally.
For the Eggs Benedict:
- Poach the Eggs:
- Fill a large, shallow saucepan with water. Add a splash of white vinegar (about 1 tablespoon) to help the egg whites coagulate. Bring the water to a gentle simmer.
- Crack each egg into a small bowl. Create a gentle whirlpool in the simmering water and carefully slide the egg into the center of the whirlpool. Poach each egg for about 3-4 minutes until the whites are set but the yolks remain runny. Use a slotted spoon to remove the poached eggs and drain excess water.
- Cook the Canadian Bacon:
- In a skillet over medium heat, cook the Canadian bacon or ham slices until they are warmed through.
- Assemble Eggs Benedict:
- Place a toasted English muffin half on each plate.
- Top each half with a slice of Canadian bacon, followed by a poached egg.
- Spoon Hollandaise Sauce:
- Spoon hollandaise sauce generously over each poached egg.
- Garnish:
- Optionally, garnish with chopped fresh parsley for color and added flavor.
Serve the Eggs Benedict immediately while everything is warm.