You shouldn’t save this classic brunch dish for restaurants only.
it’s possible for you to easily make it at home.
Making a hollandaise and poaching eggs are two skills every home cook should know how to do.
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They’re fairly simple, but they’re easy to mess up.
Nail these (and ultimately this eggs Benedict recipe), and you’ll impress anyone.
What Is Eggs Benedict?
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Eggs Benedict is an American breakfast or brunch dish.
The base of the recipe is toasted English muffins.
To that, you’ll add warmed Canadian bacon and poached eggs.
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Finally, a rich and creamy hollandaise sauce is spooned over the egg.
Who Is Benedict of Eggs Benedict?
Eggs a la Benedict was later published in the restaurant’s 1894 cookbook.
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Finish out the breakfast plate withfried breakfast potatoesor a side of fresh fruit.
If this is a brunch dish, consider a lightly dressed green salad.
Steamed orroasted asparagusis a common side, as is sauteed spinach.
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Reduce heat to low, and keep over low until ready to use.
Bring to a simmer over medium; reduce heat to low.
Make hollandaise sauce:
Whisk together egg yolks and lemon juice in a large heatproof bowl.
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Place bowl over hot water, making sure water does not touch bottom of bowl.
Set aside, keeping bowl warm over warm water.
Boil water and vinegar for poaching:
Add tap water and vinegar to a medium saucepan.
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Bring to a boil over medium-high; reduce heat to medium to maintain a gentle simmer.
Cook the Canadian bacon:
Meanwhile, heat a large nonstick skillet over medium-high.
Add Canadian bacon, and cook, turning once, until browned, about 2 minutes per side.
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Remove from heat, leaving in skillet to keep warm.
Poach the eggs:
Crack 2 eggs into individual cups.
Using a spoon, make a whirlpool in center of simmering water in saucepan.
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Quickly drop eggs into center of whirlpool, and continue making circles to keep whites around yolks.
Transfer to a paper towel-lined plate, and repeat with remaining eggs.
Top each muffin half with a slice of Canadian bacon and a poached egg.
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If Hollandaise has thickened, add 1 to 2 teaspoons warm water, and whisk to loosen.
Spoon 2 tablespoons hollandaise over each poached egg.
Sprinkle evenly with scallions.
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Frequently Asked Questions
Traditional Eggs Benedict is made with Canadian bacon, which is actually ham.
you’re free to use any breakfast meat you like, however.
Yes, poached eggs typically have a runny center surrounded by cooked egg whites.
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You want the sauce to be warm, but not cold.
After cooking, the sauce will thicken up nicely as it cools slightly.
If it gets too cold, it might not spread easily when spooned over the eggs.
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Add a splash of warm water to hollandaise that has become too cold and seized.
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Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
Credit:Fred Hardy; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Caleb Clarke
