Eggs Benedict: A Breakfast Classic
Rich, elegant, and full of flavor, Eggs Benedict is the ultimate brunch dish. Featuring a perfectly poached egg, savory Canadian bacon, and creamy hollandaise sauce atop a toasted English muffin, this classic recipe is a true indulgence that’s sure to impress at any breakfast table. 🍳✨.
Eggs Benedict Recipe
Ingredients:
For the Hollandaise Sauce:
- 3 egg yolks
- 1 tablespoon lemon juice
- ½ cup (115g) unsalted butter, melted
- Salt and pepper to taste
For the Benedict:
- 2 English muffins, halved
- 4 slices of Canadian bacon or ham
- 4 large eggs
- 1 tablespoon white vinegar
Optional Garnish:
- Fresh chives or parsley
- Paprika
Instructions:
- Make the Hollandaise Sauce:
- In a heatproof bowl over a pot of simmering water, whisk together the egg yolks and lemon juice.
- Slowly drizzle in the melted butter while whisking constantly until the sauce thickens.
- Season with salt and pepper, then set aside, keeping it warm.
- Toast the Muffins and Cook the Bacon:
- Toast the English muffin halves until golden.
- In a skillet, cook the Canadian bacon until slightly browned.
- Poach the Eggs:
- Fill a saucepan with water and bring to a gentle simmer. Add the vinegar.
- Crack each egg into a small bowl and carefully slide it into the simmering water. Poach for 3-4 minutes until the whites are set but the yolks remain runny.
- Remove the eggs with a slotted spoon and place them on a paper towel to drain.
- Assemble the Eggs Benedict:
- Place a slice of Canadian bacon on each toasted muffin half.
- Top with a poached egg and spoon warm hollandaise sauce over the top.
- Garnish and Serve:
- Sprinkle with fresh chives, parsley, or a pinch of paprika for a touch of color and flavor.
Eggs Benedict is a luxurious and indulgent breakfast or brunch dish that’s sure to impress. 🍳✨