EGGS BENEDICT
Decadence is what makes eggs Benedict a star of the brunch table. To get there, order and timing are key. First, you'll want to make your hollandaise. While intimidating in theory, the process is a lot like making mayonnaise. If the emulsion is stable, it won't break, even when held at room temperature. Next, poach your eggs, and toast the English muffins while you crisp up the Canadian bacon. From there, it's as simple as stacking your ingredients and sprinkling them with herbs, salt and pepper. Once you've mastered this basic version, you can explore its variations: Add sliced avocado, or even swap in some smoked salmon (eggs Hemingway) or wilted greens for the Canadian bacon (eggs Florentine).
Provided by Alison Roman
Categories breakfast, brunch, main course
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the hollandaise: Melt butter in a small pot over medium heat until it's foamy but not yet beginning to brown, 3 to 4 minutes.
- Place egg yolks and 2 teaspoons water in a blender. Start blending, and, working very slowly, add the hot, melted butter until it's all incorporated. (If it starts to get too thick to blend, add 1/2 teaspoon of water.) Add lemon juice and cayenne, though feel free to adjust the amounts to taste, and season with salt and pepper. Transfer the hollandaise to a small bowl, and place plastic wrap directly on the surface so it doesn't form a skin. Set aside. (It will keep at room temperature while you work.)
- Poach the eggs: Fill a medium pot with 3 inches of water. Add vinegar, season with salt and bring to a simmer. (Look for just a few bubbles; it should never boil.) Using the handle of a spoon or spatula, stir the water with a clockwise motion. Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. Repeat with remaining eggs - you could probably do up to four at a time. Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. Let cook until the whites are just set, but the yolks are still completely runny, 4 to 5 minutes. Once eggs are perfectly poached, remove from the water, and let drain on a plate lined with paper towels or a clean kitchen towel. Set eggs aside.
- Using a toaster, toaster oven or regular oven, toast the English muffins until crisp and golden brown. Don't be afraid to toast them thoroughly: They'll be covered in hollandaise and poached eggs, and will need to be sturdy.
- Cook Canadian bacon or ham (or bacon) in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes.
- Assemble the Benedict: Place eight halves of English muffin on a plate and butter them generously. Top each with a slice of Canadian bacon, ham or bacon, then a poached egg. Spoon hollandaise sauce over and sprinkle with chives, dill, flaky sea salt and black pepper.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 23 grams, Carbohydrate 30 grams, Fat 59 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 32 grams, Sodium 996 milligrams, Sugar 1 gram, TransFat 2 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#ham #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #breakfast #eggs-dairy #pork #eggs #meat
You'll also love
Favour Benny
[email protected]This is a must-try recipe for any Eggs Benedict lover. It's sure to become a new favorite.
brianna olivarez
[email protected]I love that this recipe is so versatile. You can use different types of bread, ham, or Canadian bacon. You can also add other toppings, like avocado or smoked salmon.
Shahnaj Nahar
[email protected]This is a great recipe for a special occasion brunch. It's also a great way to use up leftover ham or Canadian bacon.
Brigitte Emond
[email protected]The hollandaise sauce is the star of the show in this recipe. It's rich, creamy, and perfectly tangy.
Rahaf Shaltout
[email protected]I've tried many Eggs Benedict recipes over the years, but this one is by far the best. The combination of flavors and textures is perfect.
Wania KK
[email protected]This recipe is a great way to impress your guests. It's sure to be a hit at your next brunch or dinner party.
Abdullah Mohamed
[email protected]I'm not a huge fan of poached eggs, but I loved them in this recipe. They were perfectly cooked and the hollandaise sauce really brought them together.
Marvin Watson
[email protected]I've made this recipe several times and it's always a hit. I love that it's a relatively easy dish to make, but it looks and tastes like it came from a fancy restaurant.
Aro Grun
[email protected]The hollandaise sauce was a bit tricky to make, but it was worth the effort. It was so delicious!
Samantha Phenix
[email protected]I tried this recipe for the first time last weekend and it was a huge success! My husband and I both loved it.
Abdoulrahman Aldoud
[email protected]This is my go-to recipe for Eggs Benedict. It's always a crowd-pleaser.
jana thompson
[email protected]I love the creamy hollandaise sauce on top of the poached eggs and Canadian bacon.
Surace basaula
[email protected]Eggs Benedict is a classic brunch dish that is always a hit with my family and friends. This recipe is easy to follow and produces perfect results every time.