Eggs Benedict—oh, it’s like a warm embrace on a plate. Imagine a Sunday morning where the sun peeks through the curtains just right, and you find yourself craving something beyond the usual cereal or toast. This dish, with its velvety hollandaise and perfectly poached eggs, feels like a little luxury. (And yes, it’s okay to pretend you’re in a bustling café in Paris—just for a moment.)
Steps
- Prepare the Hollandaise Sauce: Begin by melting butter in a small saucepan. In a separate bowl, beat egg yolks and mix in lemon juice, heavy cream, and season with salt and pepper. Gradually incorporate the hot melted butter into the egg mixture, stirring consistently to prevent curdling. Once combined, return the mixture to the saucepan and cook on low heat for 20-30 seconds, then set aside to thicken.
- Poach the Eggs: Fill a medium pot with about 3 inches of water and bring to a boil. Reduce to a simmer, adding a splash of vinegar to help the egg whites hold together. Crack an egg into a small cup and gently lower it into the simmering water. Cook for 3-5 minutes, depending on your preference for yolk firmness, and remove with a slotted spoon.
- Cook the Canadian Bacon: While the eggs are poaching, heat a large pan over medium-high heat. Place slices of Canadian bacon in the pan and cook for about 1 minute on each side, until warmed through.
- Toast the English Muffins: Split the English muffins in half and toast them until they are golden brown.
- Assemble the Eggs Benedict: On each toasted muffin half, place a slice or two of Canadian bacon. Top with a poached egg, then generously drizzle with the freshly prepared hollandaise sauce. Serve immediately.
Ingredients
- 4 Tablespoons butter
- 4 egg yolks
- 2 teaspoons lemon juice or lime juice
- 1 Tablespoon heavy whipping cream
- Salt and pepper to taste
- English muffins
- Canadian bacon slices
- Eggs for poaching
Nutritional Values
Calories: 696kcal | Carbohydrates: 30g | Protein: 32g | Fat: 48g | Saturated Fat: 22g | Cholesterol: 816mg | Sodium: 1124mg | Potassium: 456mg | Vitamin A: 1800IU | Vitamin C: 6.8mg | Calcium: 132mg | Iron: 3.4mg
FAQ
- What is Eggs Benedict?
- Eggs Benedict is a classic breakfast dish that typically includes a toasted English muffin, Canadian bacon, a poached egg, and is topped with hollandaise sauce.
- How do you poach an egg for Eggs Benedict?
- To poach an egg, fill a pot with about 3 inches of water and bring it to a boil. Reduce the heat to a simmer and add a splash of vinegar, if desired, to help the egg whites stay together. Crack an egg into a small cup, then gently lower it into the simmering water, cooking for 3-5 minutes depending on your preferred yolk consistency.
- What are the ingredients for hollandaise sauce?
- Hollandaise sauce requires butter, egg yolks, lemon or lime juice, heavy cream, and salt and pepper. It is traditionally made by slowly incorporating melted butter into the egg mixture to avoid curdling.
- Can you prepare hollandaise sauce in advance?
- Yes, hollandaise sauce can be made a day ahead and refrigerated. Reheat it gently in the microwave for 10-20 seconds before serving to maintain its texture.
- How can I make a healthier version of Eggs Benedict?
- For a healthier version of Eggs Benedict, you might try eggs Florentine, which replaces the Canadian bacon with spinach.
Tips
- When poaching eggs, adding a splash of vinegar to the simmering water can help the egg whites hold together better, resulting in a more cohesive poached egg.
- Temper the egg yolks while making hollandaise sauce by slowly adding the hot melted butter a spoonful at a time. This prevents the eggs from curdling and ensures a smooth sauce.
- For optimal flavor, it’s best to serve hollandaise sauce fresh. However, if you need to prepare it in advance, store it in the fridge and gently reheat it in the microwave for about 10-20 seconds before serving.
- When assembling Eggs Benedict, ensure all components (toasted English muffin, warmed Canadian bacon, poached egg, and hollandaise sauce) are ready to be served immediately to enjoy them at their best.
Equipment
- Saucepan – For melting butter and cooking Hollandaise sauce.
- Slotted Spoon – For removing poached eggs from water.
- Small Mixing Bowl – For beating egg yolks and mixing ingredients for the Hollandaise sauce.
- Measuring Cup – For cracking eggs into before poaching.
- Whisk – For stirring the Hollandaise sauce and ensuring a smooth consistency.
- Toaster – If you don’t already have one, for toasting English muffins.
