Description
Classic Eggs Benedict
Perfectly poached eggs, crispy bacon, and buttery hollandaise sauce served over toasted bread—this breakfast classic will impress every time!
Ingredients
For the Hollandaise Sauce:
3 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted
Pinch of salt
Pinch of cayenne pepper (optional)
For the Eggs Benedict:
4 large eggs
2 English muffins or thick bread slices, toasted
4 slices of bacon or Canadian bacon
Fresh chives, chopped (for garnish)
Salt and black pepper to taste
Directions
Make the hollandaise sauce:
In a heatproof bowl, whisk the egg yolks and lemon juice until smooth.
Place the bowl over a saucepan with gently simmering water (double boiler method).
Gradually whisk in melted butter until thick and creamy. Season with salt and cayenne. Remove from heat and set aside.
Cook the bacon:
Fry the bacon in a skillet over medium heat until crispy. Set aside.
Poach the eggs:
Bring a pot of water to a gentle simmer and add 1 tsp vinegar (optional, for better poaching).
Crack each egg into a small bowl, swirl the water gently, and slide the egg into the water.
Cook for 3–4 minutes, then remove with a slotted spoon.
Assemble the Eggs Benedict:
Place toasted bread or English muffins on plates. Top each with crispy bacon, a poached egg, and a generous drizzle of hollandaise sauce.
Garnish and serve:
Sprinkle with fresh chives, salt, and black pepper. Serve immediately!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2
Calories: 420 kcal per serving
A brunch favorite that’s rich, indulgent, and absolutely delicious. Perfect for weekends or special occasions!
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Step-by-Step Guide
Follow this detailed guide for foolproof Eggs Benedict. First, gather all ingredients. For the hollandaise, ensure your melted butter is warm but not scalding. Whisk yolks and lemon juice vigorously in the bowl before placing it over the double boiler; the water should be simmering, not boiling. Slowly drizzle in the butter while whisking constantly until the sauce thickens to a ribbon consistency. Cover and set aside in a warm spot. For poaching, use fresh eggs for tighter whites. After swirling the simmering water, gently slide the egg from its bowl into the vortex. Let cook undisturbed for 3-4 minutes for a runny yolk.
Serving Suggestions
Serve your Eggs Benedict immediately on warmed plates. For a complete brunch, pair with a light arugula salad dressed with lemon vinaigrette to cut the richness, or with roasted asparagus or hash browns. For a crowd, set up a DIY station with toppings like sautéed spinach, smoked salmon, or sliced avocado. Offer sparkling wine or freshly squeezed orange juice as the perfect beverage accompaniment.
How-to Summary
To make Eggs Benedict: 1) Whisk egg yolks and lemon juice over a double boiler. 2) Gradually whisk in warm melted butter to create hollandaise sauce. Season and set aside. 3) Cook bacon until crispy. 4) Poach eggs in gently simmering water for 3-4 minutes. 5) Toast English muffins. 6) Assemble by layering muffin, bacon, poached egg, and hollandaise. Garnish and serve.
Frequently Asked Questions
Can I make hollandaise sauce ahead of time? It’s best served fresh, but you can keep it warm for up to an hour by placing the bowl in a larger container of warm (not hot) water. Reheating can cause it to separate.
What if my hollandaise sauce breaks? Don’t panic. Start with a fresh egg yolk in a clean bowl and whisk in the broken sauce a teaspoon at a time. The lecithin in the new yolk will re-emulsify it.
How do I poach multiple eggs at once? Use a wide pot and create multiple water vortices. Crack each egg into a small cup and slide them into the water in quick succession. Cook in batches if needed.
What’s a good substitute for Canadian bacon? Traditional ham, crispy pancetta, or even a thick slice of ripe tomato or sautéed spinach for a vegetarian Eggs Benedict.
Why add vinegar to the poaching water? The acid helps the egg white proteins coagulate faster, resulting in a neater, more compact poached egg with less wispy white.
Common Mistakes to Avoid
- Letting the double boiler water boil, which will scramble your hollandaise sauce.
- Adding melted butter too quickly to the egg yolks, preventing proper emulsification.
- Using vigorously boiling water to poach eggs, which will tear them apart.
- Assembling the dish on cold plates, causing it to cool down too fast.
- Over-poaching the eggs, leading to a firm, non-runny yolk.
Conclusion
Mastering Eggs Benedict is a rewarding culinary skill that elevates any brunch or special occasion. While it requires attention to timing and technique, breaking it down into manageable steps—perfecting the hollandaise, poaching the egg, and assembling with care—makes it achievable. With this guide and by avoiding common pitfalls, you can consistently create this luxurious, classic dish that is sure to impress. Enjoy the process and the delicious results.