Eggs Benedict Recipe

Eggs Benedict is a classic breakfast dish that originated in the United States and has since become a beloved staple on brunch menus around the world. At its heart, this luxurious concoction features perfectly poached eggs nestled atop a toasted English muffin, layered with savory Canadian bacon or ham, and finished with a generous drizzle of velvety hollandaise sauce. The harmony of flavors and textures creates a mouthwatering experience, making it a favorite for special occasions, leisurely weekends, or any time you seek comfort in a dish that is as satisfying as it is elegant. Whether enjoyed at a bustling café or lovingly prepared at home, Eggs Benedict combines simplicity with sophistication, embodying the art of a great breakfast.

Ingredients

• 4 large eggs
• 2 English muffins
• 4 slices of Canadian bacon or ham
• 1 tablespoon white vinegar
• Salt and pepper to taste
• ½ cup unsalted butter
• 2 large egg yolks
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• Fresh chives or parsley for garnish (optional)

Instructions

1. Prepare the Hollandaise Sauce: In a small saucepan, melt the unsalted butter over low heat. In a separate bowl, whisk together the egg yolks, lemon juice, and Dijon mustard until smooth. Gradually drizzle in the melted butter while whisking vigorously to combine, creating a smooth sauce. Season with salt and set aside.

2. Toast the English Muffins: Split the English muffins in half and toast them until golden brown. Once toasted, set them aside.

3. Cook the Canadian Bacon: In a skillet over medium heat, lightly brown the Canadian bacon or ham slices for 1-2 minutes on each side until heated through. Remove from heat and keep warm.

4. Poach the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar. Crack each egg into a small bowl, then carefully slide it into the simmering water. Poach the eggs for about 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove the eggs with a slotted spoon and gently shake off any excess water.

5. Assemble the Dish: Place a slice of the cooked Canadian bacon on each toasted English muffin half. Carefully set a poached egg on top of the bacon. Drizzle the hollandaise sauce generously over each egg.

6. Garnish and Serve: Sprinkle with freshly chopped chives or parsley, if desired. Serve immediately while the dish is warm.

Servings

This recipe yields 2 servings of delightful Eggs Benedict, perfect for a cozy breakfast for two or a memorable brunch experience!

Nutritional Information

Tools Needed

• Wide, shallow saucepan for poaching eggs
• Slotted spoon
• Whisk
• Mixing bowl
• Small saucepan for making hollandaise sauce
• Heat-resistant spatula
• Slicing knife
• Toaster or grill
• Serving plates

Tips for Preparing the Recipe

• Use Fresh Eggs: Fresh eggs are crucial for poaching. The whites will hold together better, ensuring a more attractive and palatable presentation.
• Perfect Poached Eggs: To achieve perfectly poached eggs, add a splash of vinegar to the water. This helps the egg whites coagulate more quickly.
• Emulsifying Hollandaise: When making hollandaise sauce, ensure that the bowl is free of any grease or water before adding the egg yolks. This helps achieve the proper emulsion.
• Temperature Control: Keep the hollandaise sauce warm by placing the bowl over a pot of warm water (double boiler). Avoid direct heat as it can cause the sauce to scramble.
• Toasting the English Muffins: For added flavor and texture, use a combination of regular English muffins and whole grain for a delightful crunch and health benefit.
• Add Flavor with Seasonings: Experiment with spices like smoked paprika or cayenne pepper in the hollandaise for an added kick.
• Herb Enhancement: Chopped fresh herbs like chives or parsley can add a lovely freshness to your dish; sprinkle them just before serving.

Skill Level

Intermediate: This recipe requires several cooking techniques, including poaching eggs and emulsifying a sauce, which may pose a challenge for novice cooks.

Recipe Course and Cuisine

• Course: Breakfast, Brunch
• Cuisine: American, British

Serving and Presentation Recommendations

Eggs Benedict is best served fresh and hot. For an elegant presentation, stack the toasted English muffin halves on a plate, place the Canadian bacon or ham on top, followed by the perfectly poached egg. Generously drizzle the warm hollandaise sauce over the egg, allowing it to cascade down. For an appealing display, garnish with a sprinkle of freshly chopped herbs or a dusting of paprika. Pair with lightly dressed arugula or mixed greens on the side for a colorful and balanced plate.

Storage Conditions

Eggs Benedict is best enjoyed immediately after preparation. However, if you need to store leftovers, keep each component separately. Poached eggs can be stored in an airtight container in the refrigerator for up to 2 days, while hollandaise sauce, if prepared, should be consumed within 24 hours as it doesn’t hold up well. For the muffins and meat, they can be stored in an airtight container and re-heated lightly in the toaster before serving. Refrain from freezing as it will significantly affect the texture when thawed.

Health Benefits

Eggs Benedict, when prepared with whole grain English muffins and fresh eggs, can offer numerous health benefits. Eggs are high in protein, essential amino acids, and significant vitamins and minerals, including vitamin D and B12. Avocado is a fantastic addition to this dish, contributing healthy fats that can help maintain optimal cardiovascular health. Furthermore, the dish provides a good balance of macros, making it enjoyable without overindulgence.

Recommendations for Vegans

For a vegan version of Eggs Benedict, substitute traditional eggs with silken tofu or chickpea flour concoction to achieve a similar texture. Use vegan butter or olive oil in the hollandaise sauce, replacing egg yolks with blended cashews or avocado, and utilize a vegan-friendly protein like tempeh or grilled mushrooms instead of ham.

Similar Recipes

• Huevos Rancheros: A hearty Mexican breakfast dish featuring eggs on tortillas with salsa.
• Shakshuka: Poached eggs in a spicy tomato and pepper sauce, often served with crusty bread.
• Avocado Toast with Poached Eggs: A modern classic featuring creamy avocado spread on toast with a poached egg on top.
• Croque Madame: A French take on ham and cheese toast with a fried egg on top.

Enjoy creating this classic dish, and savor the delicious layers of flavor in every bite!