Learn how to make delicious Eggs Benedict for a great breakfast or brunch meal at home. The recipe calls for 4 English muffins halves that are toasted, 8 slices of Canadian bacon or ham, 4 large eggs, 1 tablespoon vinegar, salt, and fresh parsley. A hollandaise sauce recipe calls for 3 egg yolks, 1 tablespoon lemon juice, 1/2 cup (1 stick) unsalted butter, melted, salt, and cayenne pepper. Cook by making the hollandaise sauce first, poaching the eggs, and assembling the Eggs Benedict. Use fresh eggs for the best results, adjusting the seasoning in hollandaise sauce to your taste.

How to Make the Perfect Eggs Benedict at Home

Introduction

Eggs Benedict is a classic breakfast dish that consists of poached eggs and ham served on an English muffin topped with hollandaise sauce. It may seem intimidating to make at home, but with the right recipe and techniques, it is easy to create a delicious and impressive breakfast or brunch dish for your family and friends.

Ingredients

For the Eggs Benedict, you will need:

• 4 English muffins, halved and toasted
• 8 slices of Canadian bacon or ham
• 4 large eggs
• 1 tablespoon vinegar
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

For the hollandaise sauce, you will need:

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup (1 stick) unsalted butter, melted
• Salt and cayenne pepper to taste

Instructions

Step 1: Make the Hollandaise Sauce

Start by making the hollandaise sauce. This rich and creamy sauce is the perfect complement to the eggs and ham.

1. In a small saucepan, melt the butter over low heat. Set aside.
2. In a medium bowl, whisk the egg yolks and lemon juice until thickened.
3. Place the bowl over a saucepan of simmering water (make sure the bowl does not touch the water) and whisk constantly until the yolks have thickened and doubled in volume.
4. Slowly drizzle in the melted butter while whisking constantly until the sauce is thick and creamy.
5. Season with salt and cayenne pepper to taste. Keep the hollandaise warm over low heat until ready to serve.

Step 2: Poach the Eggs

The perfect poached egg has a runny yolk with a firm white. Don’t be intimidated – with a little practice, poaching eggs is easy.

1. Fill a large saucepan with water and bring to a simmer.
2. Add the vinegar to the water. The vinegar helps the egg whites set faster.
3. Crack an egg into a small dish.
4. Create a vortex in the simmering water by stirring the water in a circular motion.
5. Gently pour the egg into the center of the vortex.
6. Let the egg cook for 3-4 minutes until the whites are set but the yolk is still runny.
7. Use a slotted spoon to remove the egg from the water and place it on a paper towel to absorb excess moisture.
8. Repeat with the remaining eggs.

Step 3: Assemble the Eggs Benedict

1. Place a slice of Canadian bacon or ham on each toasted English muffin half.
2. Top each with a poached egg.
3. Spoon a generous amount of hollandaise sauce over the eggs.
4. Garnish with fresh parsley if desired.
5. Serve immediately and enjoy!

Tips

• Use fresh eggs for the best results. Older eggs tend to have a thinner egg white, which can cause the egg to spread out more when poaching.
• Don’t be afraid to adjust the seasonings in the hollandaise sauce to your taste. Some people prefer a little more lemon juice or cayenne pepper.
• If you’re making Eggs Benedict for a crowd, you can poach the eggs ahead of time and store them in a bowl of cold water. When you’re ready to serve, just reheat them in simmering water for 1-2 minutes.
• If you’re not a fan of Canadian bacon or ham, you can use smoked salmon or sautéed spinach instead.

Conclusion

Now that you know how to make the perfect Eggs Benedict at home, you can impress your family and friends with this classic breakfast dish. With a little practice, poaching eggs and making hollandaise sauce will become second nature. Don’t be afraid to experiment with different variations – the possibilities are endless!