Eggs Benedict, with its luxurious combination of poached eggs, crispy Canadian bacon, and velvety hollandaise sauce, is a brunch favourite that never goes out of style. While it may seem like a restaurant-worthy dish, making Eggs Benedict at home is entirely achievable and immensely satisfying. In this blog post, we'll walk you through the process of creating the perfect Eggs Benedict to impress your family and friends at your next brunch gathering.
Ingredients:
For the Hollandaise Sauce:
3 large egg yolks
1 tablespoon lemon juice
1/2 cup unsalted butter, melted
Salt and cayenne pepper to taste
For the Poached Eggs:
4 large eggs
1 teaspoon vinegar (white or apple cider)
Water
For Assembly:
4 English muffins, split and toasted
8 slices bacon, ham or smoked salmon
Fresh chives or parsley for garnish (optional)
Instructions:
Prepare the Hollandaise Sauce:
In a heatproof bowl, whisk together the egg yolks and lemon juice until well combined and slightly frothy.
Place the bowl over a pot of simmering water (double boiler) and continue whisking vigorously.
Gradually drizzle in the melted butter while whisking constantly. The sauce should thicken and become creamy.
Season the hollandaise with salt and a pinch of cayenne pepper for a hint of heat. Remove from heat and keep warm.
Poach the Eggs:
Fill a wide saucepan with about 2-3 inches of water and add the vinegar. Bring the water to a gentle simmer; avoid boiling.
Crack one egg into a small bowl or ramekin.
Create a gentle whirlpool in the simmering water using a spoon. Slide the egg into the whirlpool, allowing the water to envelop the egg whites.
Poach the egg for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
Gently lift the poached egg out of the water using a slotted spoon and place it on a plate lined with paper towels. Repeat the process for the remaining eggs.
Assemble the Eggs Benedict:
Place toasted English muffin halves on individual serving plates.
Layer each muffin half with a slice of bacon, ham or smoked salmon.
Carefully place a poached egg on top of each Canadian bacon slice.
Finish with Hollandaise:
Spoon a generous amount of hollandaise sauce over each poached egg, allowing it to cascade over the sides.
Garnish with chopped chives or parsley for a fresh burst of color and flavor.
Serve and Enjoy:
Place your beautifully assembled Eggs Benedict on a serving platter and bring them to the Crafting Eggs Benedict from scratch might seem like a culinary adventure, but with a little practice and attention to detail, you can achieve brunch perfection in your own kitchen. The harmonious marriage of poached eggs, tender Canadian bacon, and rich hollandaise sauce is a testament to the beauty of classic recipes that stand the test of time.
