Eggs Benedict

A flawlessly poached egg is nestled on top of a savory English muffin, topped with Canadian bacon and a luxurious hollandaise sauce, to create the classic breakfast or brunch dish known as eggs Benedict. This decadent dish is a favorite for celebratory meals or a fun weekend indulgence.

Tasting Notes

The combination of the runny poached egg, crispy Canadian bacon, and rich hollandaise sauce creates a symphony of flavors. Each bite is a perfect harmony of textures and tastes, making Eggs Benedict a timeless and satisfying breakfast delight.

Ingredients

For the Hollandaise Sauce:

• 3 large egg yolks
• 1 tablespoon water
• 1 cup unsalted butter, melted
• 1 tablespoon fresh lemon juice
• Salt and cayenne pepper to taste

For the Poached Eggs:

• 4 large eggs
• 1 tablespoon white vinegar

For Assembly:

• 4 English muffins, split and toasted
• 8 slices Canadian bacon, cooked until crispy
• Chopped fresh chives for garnish (optional)

Kitchen Equipment

• Saucepan
• Whisk
• Slotted spoon
• Frying pan
• Toaster

Instructions

Hollandaise Sauce:

1. In a saucepan, fill one-third with water and bring it to a gentle simmer.
2. In a heatproof bowl that fits snugly on the saucepan without touching the water, whisk together egg yolks and water.
3. Place the bowl over the simmering water (double boiler style) and whisk continuously until the mixture thickens.
4. Slowly drizzle in the melted butter while whisking vigorously until the sauce is smooth and creamy.
5. Remove from heat, stir in lemon juice, salt, and cayenne pepper. Keep warm.

Poached Eggs:

1. Fill a wide saucepan with water, add vinegar, and bring to a gentle simmer.
2. Crack each egg into a small bowl.
3. Create a gentle whirlpool in the simmering water using a spoon and gently slide each egg into the center of the whirlpool.
4. Poach for 3-4 minutes for a runny yolk or longer for a firmer yolk.
5. Remove the poached eggs with a slotted spoon and place them on a paper towel to drain excess water.

Assembly:

1. Place a toasted English muffin half on each plate.
2. Top each half with a slice of crispy Canadian bacon.
3. Carefully place a poached egg on top of the bacon.
4. Spoon hollandaise sauce generously over each poached egg.
5. Garnish with chopped chives if desired.

Pro Tips

• Ensure the eggs are fresh for the best poaching results.
• Use clarified butter for a smoother hollandaise sauce.
• Control the heat to avoid curdling the hollandaise; low and steady wins the race.

Variations

• Substitute smoked salmon or sautéed spinach for Canadian bacon.
• Add a pinch of paprika or hot sauce to the hollandaise for extra kick.
• Try different types of bread, like a croissant or a biscuit, for a unique twist.

FAQs