Eggs Benedict Recipe

Eggs Benedict is a timeless brunch dish that effortlessly combines savory flavors with a touch of elegance. This beloved dish consists of poached eggs nestled on toasted English muffins, crowned with Canadian bacon or ham, and generously draped with hollandaise sauce. Whether you’re hosting a weekend brunch or simply treating yourself to a luxurious breakfast, Eggs Benedict never fails to impress. Here’s how you can recreate this culinary masterpiece at home:

Ingredients:

• 4 large eggs
• 2 English muffins, split and toasted
• 4 slices Canadian bacon or ham
• Fresh chives or parsley, chopped (for garnish)
• Salt and pepper to taste

For Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon lemon juice
• 1/2 cup unsalted butter, melted
• Pinch of cayenne pepper
• Salt to taste

Instructions:

1. Prepare the Hollandaise Sauce:

• In a heatproof bowl, whisk together the egg yolks and lemon juice until smooth.
• Place the bowl over a saucepan of gently simmering water (double boiler method). Whisk constantly until the mixture thickens, about 2-3 minutes.
• Gradually drizzle in the melted butter, whisking constantly, until the sauce is smooth and creamy. Be careful not to let the sauce get too hot or the eggs may scramble.
• Season with a pinch of cayenne pepper and salt to taste. Remove from heat and keep warm.

1. Poach the Eggs:

• Fill a large saucepan with water and bring it to a simmer over medium heat.
• Crack each egg into a small bowl or ramekin. Gently slide each egg into the simmering water, one at a time.
• Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Use a slotted spoon to carefully remove each poached egg from the water and drain on paper towels.

1. Assemble the Eggs Benedict:

• Place toasted English muffin halves on serving plates.
• Top each half with a slice of Canadian bacon or ham.
• Carefully place a poached egg on top of each muffin half.

1. Finish and Serve:

• Spoon hollandaise sauce generously over each poached egg and muffin.
• Garnish with chopped chives or parsley for a pop of color and extra flavor.
• Season lightly with salt and pepper, if desired.

1. Enjoy Your Culinary Creation:

• Serve immediately while warm, and savor the delightful combination of flavors and textures in each bite of Eggs Benedict.

Tips for Success:

• Fresh, high-quality ingredients make a difference, especially for the hollandaise sauce.
• Ensure your poached eggs are cooked to perfection—whites should be set, but yolks should remain runny.
• Don’t rush the hollandaise sauce—slowly incorporating the melted butter ensures a smooth and creamy texture.

Eggs Benedict is not just a dish; it’s a culinary experience that elevates any brunch or breakfast occasion. With this recipe, you can bring the sophistication of a restaurant-style brunch right into your own kitchen. Enjoy the rich flavors, velvety hollandaise sauce, and the satisfaction of mastering this classic dish at home. Cheers to indulgent mornings and memorable meals!