ALL RECIPES, Brunch

Eggs Benedict

Eggs Benedict

Eggs Benedict is a classic brunch dish featuring poached eggs, Canadian bacon, English muffins, and hollandaise sauce. Here’s a recipe to make it from scratch:

Ingredients:

  • 4 large eggs
  • 2 English muffins, split and toasted
  • 4 slices Canadian bacon or ham

For the Hollandaise Sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Salt and pepper, to taste
  • Dash of cayenne pepper (optional)

Instructions:

  1. Make the Hollandaise Sauce:
    • In a heatproof bowl over a pot of simmering water (double boiler), whisk the egg yolks and lemon juice until the mixture thickens.
    • Slowly drizzle in the melted butter while whisking until the sauce is creamy.
    • Season with salt, pepper, and cayenne if desired. Keep warm.
  2. Prepare the Eggs and Bacon:
    • In a skillet, cook the Canadian bacon until warmed and slightly browned; set aside.
    • To poach the eggs, fill a saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to help the eggs hold their shape.
    • Crack each egg into a small bowl, then gently slide it into the water. Let the eggs cook for 3-4 minutes, or until the whites are set but the yolks are still runny. Remove with a slotted spoon.
  3. Assemble the Eggs Benedict:
    • Place a slice of bacon on each toasted English muffin half.
    • Top with a poached egg, and then spoon the hollandaise sauce over the top.
    • Garnish with chopped chives or parsley, if desired, and serve immediately.

Let me know if you’d like tips for making the hollandaise smooth and creamy!

Monchanoke