Introduction
Eggs Benedict is a beloved American brunch dish that combines perfectly poached eggs, savory Canadian bacon, and creamy hollandaise sauce, all served over crispy, toasted English muffins. It's a rich and indulgent meal often enjoyed during weekend brunches and special occasions. The balance of textures—runny yolks, crispy bacon, and buttery hollandaise—makes Eggs Benedict a luxurious, restaurant-worthy dish.
Ingredients
- 4 large eggs
- 4 slices of Canadian bacon
- 2 English muffins, halved and toasted
- 1 tablespoon white vinegar (for poaching eggs)
- 3 large egg yolks
- 1 tablespoon lemon juice
- 1/2 cup unsalted butter (melted)
- 1/4 teaspoon salt
- A pinch of cayenne pepper (optional, for a kick)
- Fresh parsley or chives (for garnish)
Instructions
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Prepare the hollandaise sauce with precision:
- In a heatproof bowl, whisk the egg yolks and lemon juice until well combined. Place the bowl over a saucepan with simmering water (double boiler setup), making sure the bowl doesn't touch the water.
- Slowly drizzle in the melted butter while whisking continuously until the sauce thickens and becomes smooth. Season with salt and cayenne pepper. Keep the sauce warm by placing it in a warm spot or in a bowl of hot water.
- Chef’s tip: Whisk the hollandaise sauce constantly to avoid scrambling the egg yolks, and drizzle the butter slowly to emulsify the sauce properly.
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Poach the eggs perfectly:
- Fill a large saucepan with water and add 1 tablespoon of white vinegar. Bring the water to a gentle simmer, just below boiling. Crack each egg into a small cup or ramekin.
- Gently slide the eggs into the simmering water, one at a time. Cook for 3-4 minutes, until the egg whites are set but the yolks are still runny. Remove the poached eggs with a slotted spoon and drain on paper towels.
- Chef’s tip: Create a gentle whirlpool in the simmering water before adding the eggs to help them hold their shape while poaching.
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Cook the Canadian bacon for extra flavor:
- In a skillet over medium heat, cook the Canadian bacon slices until browned on both sides, about 2-3 minutes per side.
- Chef’s tip: You can also lightly toast the English muffins in the same skillet to absorb the flavor of the bacon drippings.
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Assemble the Eggs Benedict for a perfect finish:
- Place the toasted English muffin halves on serving plates. Top each with a slice of Canadian bacon, then gently place a poached egg on top.
- Drizzle a generous amount of hollandaise sauce over each egg and garnish with freshly chopped parsley or chives.
- Chef’s tip: For an elegant touch, spoon the hollandaise sauce onto the plate first and nestle the assembled eggs into the sauce, allowing it to pool around the base.
Health Notes
- Rich in fats: Eggs Benedict contains a significant amount of fat due to the hollandaise sauce and bacon. Enjoy in moderation.
- Protein-packed: Each serving provides a good source of protein from the eggs and bacon, supporting muscle health.
- Customizable: For a lighter version, substitute turkey bacon or use whole wheat English muffins.
Serving Suggestions
- Accompaniments: Serve Eggs Benedict with a side of mixed greens or roasted potatoes to balance the richness of the dish.
- Occasions: This dish is perfect for weekend brunches, special occasions like birthdays, or even as a luxurious breakfast-in-bed treat.
- Beverage pairing: Pair with a mimosa, freshly squeezed orange juice, or a light white wine like Chardonnay.
Tips
- Hollandaise mastery: Make sure to whisk constantly when preparing hollandaise, and avoid overheating the sauce. If the sauce becomes too thick, add a teaspoon of warm water to loosen it.
- Perfect poaching: Use fresh eggs for poaching, as their whites hold together better. Create a whirlpool in the water to help the eggs form a uniform shape.
- Assembly timing: Keep the hollandaise sauce warm and the poached eggs ready to serve, as Eggs Benedict is best enjoyed immediately after assembly.
