Eggs Benedict is a classic brunch dish featuring poached eggs, Canadian bacon, and hollandaise sauce served over toasted English muffins. It’s a rich and elegant dish that’s perfect for special occasions or a decadent breakfast. Here’s a step-by-step recipe to make this delicious dish:
Ingredients:
For the Poached Eggs:
- 4 large eggs
- 1 tablespoon white vinegar
- Salt and pepper, to taste
For the Hollandaise Sauce:
- 3 large egg yolks
- 1/2 cup (115g) unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon water (optional, to thin the sauce)
- Salt and pepper, to taste
- A pinch of cayenne pepper (optional, for a bit of heat)
For Assembly:
- 2 English muffins, split and toasted
- 4 slices Canadian bacon (or ham, or pancetta)
- Chopped fresh parsley (for garnish, optional)
Instructions:
-
Prepare the Hollandaise Sauce:
- In a heatproof bowl, whisk the egg yolks until they become pale and slightly thickened.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bowl doesn’t touch the water. Whisk the egg yolks continuously.
- Slowly drizzle in the melted butter while continuing to whisk. The sauce will begin to thicken.
- Once thickened, remove from heat and whisk in the lemon juice. Season with salt, pepper, and cayenne pepper if using. If the sauce is too thick, add a teaspoon of water to thin it out. Keep the sauce warm while you prepare the rest of the dish.
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Poach the Eggs:
- Fill a large saucepan with water and bring it to a gentle simmer. Add the white vinegar.
- Crack each egg into a small bowl or cup.
- Create a gentle whirlpool in the simmering water with a spoon, then carefully slide each egg into the center of the whirlpool.
- Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.
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Prepare the Canadian Bacon:
- In a skillet over medium heat, cook the Canadian bacon until it’s browned and heated through, about 1-2 minutes per side.
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Assemble the Dish:
- Place the toasted English muffin halves on plates.
- Top each muffin half with a slice of Canadian bacon.
- Gently place a poached egg on top of each bacon slice.
- Spoon hollandaise sauce over the top of the eggs.
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Garnish and Serve:
- Garnish with chopped fresh parsley if desired.
- Serve immediately.
Tips:
- Hollandaise Sauce: Be careful not to overheat the sauce as it can curdle. Keep it warm but not hot.
- Poaching Eggs: Using fresh eggs helps them hold their shape better when poaching.
- English Muffins: Toast the muffins until they are crispy to help them hold up under the weight of the toppings.
Eggs Benedict is a classic and indulgent brunch option that’s sure to impress. Enjoy the combination of creamy hollandaise sauce, tender poached eggs, and savory Canadian bacon on a crispy English muffin!
