There is not brunch food more indulgent than Classic Eggs Benedict Recipe. This dish is luxurious in its perfectly poached eggs, creamy hollandaise sauce, and savory toppings on a toasted English muffin — but with the right steps, it certainly feels like something that’s attainable. So in this blog we’re going to go through a foolproof Eggs Benedict recipe that will take your breakfast, or brunch game to the next level.
What is Classic Eggs Benedict Recipe?
Eggs Benedict is a classic American dish consisting of:
– **English Muffins:** Toasted lightly for a crunchy bottom.
– **Poached Eggs:** Soft whites and runny yolks.
– **Hollandaise Sauce:** A great, buttery, tangy sauce to bind everything together.
– **Canadian Bacon or Ham:It provides a savory, meaty layer to the dish.
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Eggs Benedict Recipe
Ingredients (Serves 2):
For the Hollandaise Sauce:
– **3 Large Egg Yolks**
**Melted **1/2 Cup Unsalted Butter
– **1 Tbsp Lemon Juice**
– **1/2 Tsp Salt**
**Boursin cheese, roasted garlic and dash of cayenne pepper (optional)**
For the Eggs Benedict:
**English Muffin, Split & Toasted – 2**
– **4 Large Eggs**
**Four Slices Canadian Bacon or Ham**
**For poaching eggs: 1 Tbsp White Vinegar**
Garnish: Optional – **Chopped Parsley**
Instructions:
1. **Prepare the Hollandaise Sauce:**
1. Whisk in a heatproof bowl until thickened egg yolks and lemon juice.
2. Put the bowl over a pot of boiling water (don’t let the bowl sit directly on the pot).
3. In a steady stream, gradually whisk in the melted butter a bit at a time, until the sauce is smooth and a bit thick.
4. Salt and cayenne pepper. Take from heat and keep on hand.
2. **Cook the Canadian Bacon:**
Heat skillet to medium heat and brown lightly Canadian bacon slices. Set aside.
3. **Poach the Eggs:**
1. Place water in a saucepan that is brought to the barest simmer. Add the vinegar.
2. Break up an egg at a time into a bowl or a ramekin.
3. A whirlpool of slightly swirled water then slides your eggs in one at a time.
4. Cook to 3–4 minutes until the whites are set, but the yolks are still runny.
5. Deseed and remove [from the tomato halves] with a slotted spoon and drain on a paper towel.
4. **Assemble the Eggs Benedict:**
1. Put toasted English muffin halves onto plate.
2. Layer with a slice of Canadian bacon on top.
3. Put a poached egg on top gently.
4. Serve the eggs covered in warm scoop of hollandaise sauce.
5. For garnish, chopped parsley may be added.
Eggs Benedict Variations
1. **Florentine Benedict:**
If you’re going for vegetarian, replace Canadian bacon with sautéed spinach.
2. **Smoked Salmon Benedict:**
Substitute smoked salmon for ham and caper on top.
3. **Avocado Benedict:**
Smashed avocado can be added under the poached egg for that creamy modern touch.
4. **Southern-Style Benedict:**
Instead of a biscuit swap the English muffin, and fried chicken for bacon.
Tips for Success
– **Warm the Muffins:** Toasted English muffins warm to keep things at the right temperature. **
– **Prep Ahead:To poach the eggs you’ll need to make the hollandaise sauce ahead of time, toast your muffins, and then get them all ready for you to poach your eggs.
– **Keep Sauce Warm:** Keep the hollandaise sauce in a thermos or next to warm water, to keep it warm.
– **Don’t Overcrowd:But you have to poach eggs in small batches for the best results.
Wrapping Up
Eggs Benedict can seem fancy, but practice makes perfect and if you know it well enough, you can make it at home. A brunch favorite that’s sure to impress family and friends or just treat yourself to restaurant quality meal.
What’s your favorite Eggs Benedict variation? Feel free to tell us in our comments below!
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