Eggs Benedict—ah, the breakfast of champions, or at least, those who appreciate a good drizzle of hollandaise! There’s something almost magical about the combination of poached eggs, Canadian bacon, and that oh-so-buttery sauce on a toasted English muffin.
It’s like a morning hug on a plate. I remember the first time I tried it at a small café in Portland; the experience was life-changing.
Anyway, enough about my breakfast nostalgia—let’s crack on with this deliciously simple recipe.
Steps
- Prepare the Hollandaise Sauce: Melt butter in a small saucepan. In a separate bowl, beat egg yolks and mix in lemon juice, heavy cream, salt, and pepper. Gradually add small amounts of the melted butter to the egg mixture, stirring well to temper the eggs and prevent curdling. Once combined, return the mixture to the saucepan and cook on low heat for 20-30 seconds, stirring constantly, then set aside to thicken.
- Poach the Eggs: Fill a medium pot with 3 inches of water and bring it to a boil, then reduce the heat to a simmer. Optionally, add a splash of vinegar to help the egg whites stay together. Crack an egg into a small cup and gently lower it into the simmering water. Cook for 3-5 minutes until the desired yolk consistency is reached, then remove with a slotted spoon.
- Cook the Canadian Bacon: While poaching the eggs, heat slices of Canadian bacon in a large pan over medium-high heat. Cook each side for about 1 minute until warmed through.
- Assemble the Eggs Benedict: Toast the English muffin halves until golden. Place a slice or two of Canadian bacon on each half, followed by a poached egg. Drizzle the poached egg generously with Hollandaise sauce and serve immediately.
Ingredients
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice or lime juice
- 1 Tablespoon heavy whipping cream
- Salt and pepper, to taste
- English muffins
- Canadian bacon slices
- Eggs (for poaching)
- Splash of vinegar (optional, for poaching eggs)
FAQ
- What is the main difference between traditional Eggs Benedict and Eggs Florentine?
- Eggs Benedict is typically made with Canadian bacon, while Eggs Florentine substitutes the bacon with spinach for a healthier option.
- How do you properly poach an egg?
- To poach an egg, fill a pot with about three inches of water and bring it to a simmer. Add a splash of vinegar if desired to help the egg whites stay together. Crack an egg into a small cup and gently lower it into the simmering water. Cook for 3-5 minutes, depending on how firm you want the yolk.
- What are the main ingredients needed to make Hollandaise sauce from scratch?
- The essential ingredients for homemade Hollandaise sauce include butter, egg yolks, lime or lemon juice, heavy whipping cream, and salt and pepper.
- Can Hollandaise sauce be prepared in advance?
- Yes, Hollandaise sauce can be made a day ahead. Store it in the refrigerator and reheat it for about 10-20 seconds in the microwave just before serving.
- How do you assemble a classic Eggs Benedict?
- To assemble Eggs Benedict, start by toasting an English muffin. Place a slice or two of Canadian bacon on each half, add a poached egg on top, and finish by drizzling with Hollandaise sauce.
Tips
- When making hollandaise sauce, ensure you slowly add the melted butter to the egg mixture, a spoonful at a time, to temper the eggs and prevent them from curdling.
- To achieve perfectly poached eggs, add a splash of vinegar to the simmering water as it helps the egg whites stay together.
- If you’re preparing hollandaise sauce in advance, store it in the refrigerator and reheat it gently in the microwave for 10-20 seconds right before serving to maintain its creamy consistency.
- For an alternative, healthier version of Eggs Benedict, consider making Eggs Florentine, which incorporates spinach.
Equipment
- Small Saucepan – For melting butter and cooking hollandaise sauce.
- Medium Size Pot – For poaching the eggs.
- Slotted Spoon – For removing poached eggs from the water.
- Measuring Cup – Helpful for cracking and lowering eggs into the simmering water.
- Whisk – For beating egg yolks and mixing hollandaise sauce ingredients.
- Toaster – For toasting the English muffins.
