Indulge in the ultimate brunch experience with this classic Eggs Benedict recipe. This dish features perfectly poached eggs and Canadian bacon perched atop a toasted English muffin, all generously drizzled with rich and creamy hollandaise sauce. Eggs Benedict is a sophisticated and satisfying meal that is sure to impress at any breakfast or brunch gathering.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 1 English muffin half with egg, bacon, and hollandaise
Nutritional Information (per serving)
- Calories: 350 kcal
- Protein: 14g
- Fat: 28g
- Carbohydrates: 15g
- Fiber: 1g
- Sugar: 2g
- Cholesterol: 250mg
- Sodium: 750mg
Ingredients
- 4 English muffins, split and toasted
- 8 slices of Canadian bacon (200g)
- 8 large eggs
- 1 tablespoon white vinegar (15ml)
- Fresh chives, chopped (for garnish)
- Hollandaise Sauce:
- 3 large egg yolks
- 1 tablespoon lemon juice (15ml)
- 1/2 cup unsalted butter, melted (115g)
- Salt, to taste
- Cayenne pepper, to taste
Method of Preparation
- In a heatproof bowl, whisk together the egg yolks and lemon juice until thickened.
- Place the bowl over a pot of simmering water, ensuring the bottom does not touch the water.
- Slowly drizzle in the melted butter while whisking continuously until the sauce is thick and creamy.
- Season with salt and a pinch of cayenne pepper.
- Keep warm until ready to serve.
- In a skillet over medium heat, cook the Canadian bacon slices until browned on both sides, about 2-3 minutes per side.
- Remove from heat and keep warm.
- Fill a large saucepan with water and bring to a gentle simmer. Add the white vinegar.
- Crack each egg into a small bowl, then gently slide each egg into the simmering water.
- Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks remain runny.
- Remove the eggs with a slotted spoon and drain on a paper towel.
- Place two toasted English muffin halves on each plate.
- Top each muffin half with a slice of Canadian bacon.
- Place a poached egg on top of each slice of bacon.
- Generously spoon hollandaise sauce over the eggs.
- Garnish with chopped fresh chives.
Tips for Culinary Success
- Prevent Curdling: Ensure the hollandaise sauce doesn’t get too hot, as it can cause the eggs to curdle. Use a double boiler method and whisk constantly.
- Poaching Perfection: Use fresh eggs for the best poaching results, and create a gentle whirlpool in the water to help the eggs hold their shape.
- Toast Muffins Well: Ensure the English muffins are toasted enough to hold up under the toppings without becoming soggy.
Frequently Asked Questions (FAQs)
Q: Can I make hollandaise sauce ahead of time?
- A: Hollandaise sauce is best made fresh, but it can be kept warm in a thermos or warm water bath for up to an hour before serving.
Q: What can I substitute for Canadian bacon?
- A: You can use regular bacon, ham, or smoked salmon as alternatives to Canadian bacon.
Q: How do I reheat leftovers?
- A: Eggs Benedict is best enjoyed fresh, but if you have leftovers, reheat the components separately. Poached eggs can be gently reheated in warm water, while the hollandaise sauce can be warmed over low heat.
Conclusion
Classic Eggs Benedict is a timeless brunch dish that brings together simple ingredients in a harmonious and delicious way. Whether for a special occasion or a leisurely weekend breakfast, this recipe will delight your taste buds and impress your guests. Enjoy the luxury of a restaurant-quality meal in the comfort of your own home!