Eggs Benedict
Eggs benedict is the ultimate flavor and texture experience. This dish satisfies your savory cravings, making it a luxurious and beloved staple on brunch menus. It can be intimidating to make when you first start out - but follow these steps and you should be good to go! It's also easy to scale this recipe up or down. If you're making them for more than four people, I would highly recommend the "keep wamr" techniques described in the post above.
Ingredients
- 3 egg yolks
- 2 tablespoon lemon juice
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ½ C melted butter
- 4 english muffins toasted
- 8 eggs
- 8 slices Canadian bacon cooked, you can also use regular bacon or ham.
- parsley, chives, or dill for garnish
Instructions
Make the Hollandaise
- Fill the bottom of a double boiler with water and bring it to a simmer over medium heat.
- In the top of the double boiler, whisk together egg yolks, lemon juice, salt, and cayenne pepper until combined.
- Add melted butter to the egg mixture, a little bit at a time, whisking continuously until the sauce thickens and emulsifies.
- Once the sauce is thick and creamy, remove it from the heat and keep it warm.
Make the Eggs Benny
- Toast English muffins and cook Canadian bacon or ham until crispy.
- Fill a saucepan with about 4 inches of water and bring it to a gentle simmer.
- Crack eggs into a sieve, letting the excess whites drain. Then pour each egg into the simmering water and cook for about 3 minutes or until the whites are set and the yolks are still soft. BE SO GENTLE as you're doing this.
- Remove eggs from the water using a slotted spoon.
- To assemble the dish, place a toasted English muffin on a plate, top with a slice of Canadian bacon or, bacon, or ham, then place a poached egg on top.
- Drizzle hollandaise sauce over the eggs, sprinkle with fresh parsley or chives, and serve.
Video
Notes
If you're making eggs benedict for more than for people (or even just four), I highly recommend checking out the method for keeping it warm I use in the body of the blog. Basically, you just need to cook things in a different order, and keep everything warm in the oven while you're prepping the different steps of the dish. It works perfectly!
If you choose to use regular bacon: make it first, and then toast your English muffins directly in the bacon fat in the pan. Trust me, you won't regret it.
Nutrition
Serving: 2eggs/muffinsCalories: 598kcalCarbohydrates: 29gProtein: 30gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 563mgSodium: 1239mgPotassium: 424mgFiber: 2gSugar: 1gVitamin A: 1431IUVitamin C: 3mgCalcium: 108mgIron: 3mg
Tried this recipe?Let us know how it was!